MUSHROOM AND ASPARAGUS RISOTTO

Mushroom and Asparagus Risotto image

From Martha Stewart, attributed to her personal chef, Pierre Schaedelin. This is a mild, sophisticated risotto; the flavors blend beautifully, and no particular flavor reaches out and slaps you upside the head :-). I suspect that the asparagus flavor could be punched up by roasting the asparagus rather than parboiling it -- but then it wouldn't have that lovely bright green look to it ... I used a lot less butter and oil than her recipe requires, and it still came out beautifully.

Provided by KLHquilts

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb mushroom (assorted)
1 ounce dried mushroom
1 bunch asparagus, trimmed
1/2 cup olive oil
1 tablespoon olive oil
1 garlic clove, minced
1 onion, finely chopped
2 cups arborio rice
1 cup dry white wine
6 tablespoons unsalted butter
1 cup parmesan cheese (grated, use the best you can buy)

Steps:

Prepare fresh mushrooms by cleaning and stemming. Set the stems aside. Cut the mushrooms into 1/2-inch pieces. Set aside 1/3 of the mushrooms and coarsely chop them into smaller pieces.
Put dried mushrooms, the stems from the fresh mushrooms, and six cups of water in a saucepan; bring to a boil over high heat. Let boil for two minutes, then remove from heat and let stand for 20 minutes. Strain mixture through a sieve, retaining mushroom stock and discarding the solids. Keep mushroom stock warm on low heat.
Prepare asparagus: Cut off 2-inch tips of each stalk and set aside. Take the remaining asparagus spears and cut crosswise into 1/4" pieces. Bring a small pan of salted water to a boil and add asparagus tips; cook until tender-crisp (about two minutes). Drain and immediately plunge into an ice bath or very cold water to stop cooking. Repeat the process with the 1/4" asparagus pieces. (Keep them in separate bowls, because they're being added at different times.).
In large skillet, heat two tablespoons of olive oil and add the larger mushroom pieces (that's the 2/3 portion of the mushrooms). Cook, stirring, until golden brown (about two minutes); season with salt and pepper to taste. Add asparagus tips and cook until lightly browned (another minute or two). Remove from heat and set aside.
Heat 3 tablespoons of oil in a saucepan over low heat; add garlic and onion and cook until translucent (about two minutes).
Add rice and stir to coat. Add wine and two teaspoons of salt and raise heat to medium-high; cook, stirring constantly, until wine evaporates (about two minutes).
Add 1/2 cup of warm mushroom stock and cook, stirring constantly, until liquid is evaporated. Repeat this process two more times.
Add reserved coarsely chopped mushrooms (that's the 1/3 of mushrooms cut into smaller pieces, that you haven't sauteed yet) and pepper to taste. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring constantly, until liquid has evaporated. (Should be 20 to 30 minutes total for the process of adding the mushroom stock).
Add the 1/4" pieces of asparagus to the risotto and cook, stirring, for one 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.
Serve risotto topped with sauteed mushrooms and asparagus tips.
NOTE: I don't use as much olive oil (or as much butter) as the recipe recommends, and it still turns out fabulously.