If you’re keeping track; today is week FIVE since I broke a bone in my leg and suffered some major muscle and soft tissue damage. Fun. So…my cooking has been beyond limited. I don’t enjoy the perspective so much from eye level at the stove and worry more about burning shirt sleeves and splattering food on my face, so I’ll continue to use guest posts until I can function at a higher (literally) level.
My sister Susan lives in St. Louis and has graciously taken the time to not only prepare a wonderful (yes, I want it NOW!) dish but took some great pictures for me too of this beautiful risotto. Susan prepared the dish, provided the photo and recipe for my blog and then it’s on to the next step; actually making it!
My other sister Laura is here from Wisconsin and has been such a huge help; I’m 16 years older…that girl lived on my hip for a couple of years and no matter that she has a husband and two kids, she will forever be my BABY sister! But she had the majority of the cooking duty today and did a fabulous job.
I appreciate both of them so much for taking the time to help me through this miserable (nope, haven’t seen much good come from it unless you really think I needed more upper body strength!) experience.
So enjoy this fabulous dish with the best of spring…fresh asparagus and mushrooms. I’m having some friends over to share our meal who have been so helpful the past couple of weeks…so it is a family affair; both Laura and my daughter Lauren are making this dish for us; Susan will be here in spirit and the people who have have helped me so much? Well, you are family too!
And…thanks Sis(ters), means a lot to me!
Risotto with Asparagus and Mushrooms
- 1 pound fresh asparagus
- 1 pound fresh mushrooms (any type)
- 3 tbsp butter; divided
- 2 tbsp olive oil
- 1 medium shallot – diced
- 2 medium cloves garlic – diced
- 1 1/2 cups Arborio rice
- 5-6 cups chicken broth
- 1/4 cup Marsala wine; divided
- Pinch red pepper flakes
- Pinch of saffron (Substitute Turmeric or leave out altogether if difficult to find. We have a wonderful local spice shop that is also online and they sell their spices in small quantities...so try www.savoryspiceshop.com if you really want saffron!) I actually substituted some Sumac that I had on hand; it was a nice flavor and added a similar color to the dish and NO...it is not the same as poisonous sumac!
- 2 tbsp heavy cream
- Parmesan cheese (grated)
- Blanch asparagus: Have bowl of ice water ready. Remove tough stalk ends and cut into 1 or 2 inch pieces. Add to a pot of boiling water and cook until the asparagus turn a bright green; 2-4 minutes depending on thickness. Remove the asparagus from the water with a slotted spoon and immediately plunge into the ice water stop the cooking process; remove when cooled down and dry.
- Melt 2 Tbsp of butter and saute mushrooms until just cooked; remove from heat and hold.
- Melt the butter; add olive oil and and saute the onions on medium-low heat for 5 minutes, add the minced garlic and saute for 2 minutes until the onion is translucent but not browned.
- Add the Arborio rice; stir to coat the grains with the butter and cook for one minute; add half the Marsala wine and cook for two minutes.
- Add the saffron, red pepper flakes; ladle in one cup of the warm stock. Simmer and stir occasionally until the stock is absorbed, 5 to 10 minutes.
- Continue to add chicken stock, a half cup at a time. Stir the mixture every few minutes and cook until the moisture is absorbed, then continue adding in half cup increments until the rice is cooked through, but still al dente, approx 30 minutes.
- Add cream and remaining Marsala and stir. Season with salt and pepper. Gently mix in cooked asparagus and mushrooms and serve sprinkled with Parmesan.