Shiitake and Asparagus Risotto. Transfer asparagus with a slotted spoon to a large bowl of ice. Stir in the thyme, mushrooms, and sliced asparagus tips. Mushroom and asparagus risotto is comfort food goals, but have you ever tried it with oyster and sauce?
You can cook Shiitake and Asparagus Risotto using 11 ingredients and 9 steps. Here is how you cook it.
Ingredients of Shiitake and Asparagus Risotto
- You need of dried shiitake mushrooms.
- It’s of large garlic clove.
- Prepare of medium yellow onion.
- It’s of asparagus.
- Prepare of uncooked arborio rice.
- Prepare of olive oil.
- You need of dry white wine.
- It’s of low sodium chicken stock.
- You need of freshly grated Parmesan.
- It’s of basil sprigs.
- You need of Salt and pepper.
When done, turn heat down to low and remove asparagus with a slotted spoon and transfer immediately to a bowl of ice water. Let cool completely, then drain and dry asparagus. Add the mushrooms and asparagus to the risotto pan with the shredded parmesan, lemon juice and white wine. Stir to incorporate evenly and reduce the heat to low.
Shiitake and Asparagus Risotto instructions
Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on..
Wash and dry produce.
Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems..
When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle..
Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized..
Add rice to the pan. Stir and cook for about one minute..
Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest..
Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste..
Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan..
While the risotto finishes cooking, season the salmon fillets with salt & pepper and a bit garlic powder. Once hot, add oil and shallot and season with a pinch of salt and pepper. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side. Transfer to the bowl with the mushrooms.
