Wild Mushroom and Asparagus Risotto by
SERVE ON A WARMED PLATE AND ENJOY.
Ingredients
1 CUP ARBORIO RICE
1/2 CUP WHITE WHINE
1 ONION FINELY CHOPPED
1/2 CUP BUTTER
4 CUPS BROTH OF CHOICE
1 CUP PARM CHEASE
3 CUPS SAUTEED MUSHROOMS
1 CUP SAUTED AND CHOPPED ASPARAGUS
SALT AND PEPER TO TASTE
Instructions
1.IN A LARGE SAUCE PAN HEAT BUTTER OVER MEDIUM HEAT
ADD IN ONION AND GENTLY SWEAT UNTIL TRANSLUCENT
ADD IN RICE AND TOAST FOR 2 MINUTES
ADD IN WHITE WINE AND ALLW TO ABSORB
ADD ENOUGH STOCK TO JUST COVER THE RICE
CONTINUE TO STIR UNTILL MOST OF THE STOCK IS ABSORBED
REPEAT 5 AND 6 UNTIL ROICE BECOMES CREAMY AND JUST ALDENTE
ADD IN SAUTED MUSHROOMS AND ASPARAGUS
ADD IN PARM CHEASE AND SEASON WITH SALT AND PEPER.
ADD IN ONION AND GENTLY SWEAT UNTIL TRANSLUCENT
ADD IN RICE AND TOAST FOR 2 MINUTES
ADD IN WHITE WINE AND ALLW TO ABSORB
ADD ENOUGH STOCK TO JUST COVER THE RICE
CONTINUE TO STIR UNTILL MOST OF THE STOCK IS ABSORBED
REPEAT 5 AND 6 UNTIL ROICE BECOMES CREAMY AND JUST ALDENTE
ADD IN SAUTED MUSHROOMS AND ASPARAGUS
ADD IN PARM CHEASE AND SEASON WITH SALT AND PEPER.