Asparagus Risotto With Shiitake Mushrooms Recipes

Steps:

• In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
• In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
• Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
• *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

Steps:

• Pour the stock into a saucepan, place over high heat, and bring to a boil.
• Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
• Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
• Dip out and discard the stems.
• Slice the spears 1/4 inch thick on the diagonal.
• Set aside.
• Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
• Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
• Then season with salt and pepper, and sauté until brown, about 5 minutes.
• Remove to a plate.
• Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
• Add the garlic and cook briefly.
• Add the rice and stir until the grains look pearly white, about 2 minutes.
• Add the wine, if using, and cook until the pan is nearly dry.
• Adjust the heat so the rice cooks at a slow simmer.
• Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
• Season lightly with salt and pepper now so the flavor permeates the rice.
• Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
• Stir in the thyme, mushrooms, and sliced asparagus tips.
• Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
• Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
• Taste for seasoning.
• Dust with Parmesan before serving.
• Pass more cheese at the table.

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
• Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
• Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
• Stir in butter, Parmesan cheese, and chopped parsley before serving.

Steps:

• In a medium stockpot, add the chicken stock and heat until warm.
• In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
• Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary).
• Sprinkle with the coarse salt.
• Spread the vegetables on two cookie sheets so they are not touching.
• Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
• Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
• Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
• Serve warm or at room temperature.

Steps:

• Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
• Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
• Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
• Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
• Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
• Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
• Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
• Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

Steps:

• Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
• Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
• Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
• Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.).
• Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.