Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, shiitake and asparagus risotto. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Remove from the heat and stir in the butter, Fontina. Chef Joe Sheridan from the Academy of Culinary Arts shows how to prepare Roasted Asparagus and Shiitake Risotto. The first risotto that we ever made, and a total winner at that.
Shiitake and Asparagus Risotto is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Shiitake and Asparagus Risotto is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Shiitake and Asparagus Risotto:
- Make ready 8 dried shiitake mushrooms
- Make ready 1 large garlic clove
- Prepare 1 medium yellow onion
- Prepare 8 oz asparagus
- Take 1 cup uncooked arborio rice
- Make ready 2 Tbs olive oil
- Get 1/2 cup dry white wine
- Get 6 cups low sodium chicken stock
- Take 3 Tbs freshly grated Parmesan
- Prepare A few basil sprigs
- Prepare Salt and pepper
Heat oil in a heavy, wide pan over medium heat. Chilean Sea Bass and Wild Scallops with Shiitake Risotto and Fresh Asparagus. Pan-seared Chilean sea bass with fresh roasted asparagus, and paired with wild scallops and a shiitake mushroom risotto. Asparagus is a member of the lily family and is related to onions, leeks and garlic.
Steps to make Shiitake and Asparagus Risotto:
- 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.
Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. In California winter can transition to spring in a flash. Asparagus Risotto is a fabulous recipe to make as a main dish or as a side dish to a protein. More often than not, we make a protein to enjoy for dinner. Risotto is a rice dish that originates from Northern Italy.
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