RED WINE, DRIED MUSHROOM AND ASPARAGUS RISOTTO

RED WINE, DRIED MUSHROOM AND ASPARAGUS RISOTTO image

Yield Makes 4-6 servings

Number Of Ingredients 10

1 pound slender asparagus
2 tablespoons extra virgin olive oil
1 cup finely chopped onion
Â½ cup dried Porcini mushrooms, cleaned and chopped fine
1 Â½ cups Arborio rice
1/2 cup dry red wine
2 tablespoons unsalted butter
Freshly grated Parmesan cheese
2 cups vegetable stock
2 cups water

Steps:

In a small bowl, pour Â½ cup of boiling water over the dried mushrooms, let sit for 10-15 minutes. Snap off the ends of the asparagus where they break naturally. Peel the stems if necessary. Cut off the tips and set them aside. Chop the stems into 1â long pieces. Bring the water and stock to a simmer in a saucepan. Heat the oil in a heavy saucepan. Add the onion and cook gently until it is translucent. Add the rice and asparagus and cook, stirring, about 5 minutes. Add the wine, allow nearly all of it to evaporate, then add porcini mushrooms and soaking liquid. Slowly add the broth mix to the rice, about 1/4 cup at a time, adding a ladleful at a time as the liquid in the pan evaporates. Cook, stirring, until the risotto is plump and offers a little resistance to the bite. The risotto should be very moist. Stir in the butter and Parmesan cheese and serve immediately.