My mushroom risotto is always a hit and it’s really not a difficult dish to make. It’s all in the rice, but when you first get a feeling for when the rice is just right (not overcooked, you’re not making porridge), you can’t go wrong with this one.
Asparagus & Mushroom Risotto
Serves 2 persons as a side dish or one hungry person as a main course.
4 tbsp. olive oil
1tsp. truffle oil
½ yellow onion
2 garlic cloves
1 cup risotto rice
Chopped Asparagus & mushrooms (as many as you like, a cup of each is a good start)
4 tbsp. concentrated chicken stock (or one bouillon cube or 1 tsp bouillon granules)
2 cups of water
2oz white wine
2 oz grated Parmesan cheese + a little extra to sprinkle over the finished dish.
2 tbsp. butter
Chop onion and garlic finely. Dissolve the chicken stock in the water. Sauté the chopped onion and garlic in the olive oil. Add risotto rice and white wine and stir well.
Add a little of the dissolved chicken stock while stirring, so it does not burn. When the liquid is almost absorbed by the rice, add a little more. Continue until the rice is almost ready cooked. Be careful not to add too much liquid as the risotto easily becomes mushy. Taste it all along the way to make sure that the rice does not get overcooked. You probably won’t need to add all the stock.
When the rice is almost ready, add the asparagus and mushrooms. Remember to stir well all the time. Just before serving mix in the butter and Parmesan cheese.
Add salt and pepper if needed. Serve the risotto with extra grated Parmesan on top or on the side.