Wild Mushroom Risotto with Spring Asparagus

A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience.

Serves 4.

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup onion, diced small
1 cup arborio rice (risotto rice commonly available in supermarkets)
2 tablespoons white wine (Whatever type you are drinking, Tracey says.)
3 cups chicken stock, hot
1 cup asparagus, cooked in boiling salted water, shocked in ice water when tender, and diced into half-inch pieces
1 cup sautéed wild mushrooms (Use whatever type you like; start with 2 cups of mushrooms to get 1 cup cooked.)
1/2 cup Parmigiano Reggiano, hand grated
1/2 cup unsalted butter, cut into cubes

Put butter and extra virgin olive oil in a stock pot over medium heat. Stir in
the onion and cook until translucent. Add rice and cook, stirring, one or two
minutes until it takes on a bright white color. Add wine and cook, stirring, until evaporated.

Add 1 cup of stock. Stir with a wooden spoon for approximately five to six minutes. Add another cup of stock. Slowly stir for another five to six minutes. Add the final cup of stock and stir until the rice has just a little bite left. It should not be crunchy but definitely not mushy.

Fold in the mushrooms and asparagus. Add in freshly grated cheese and remaining butter. If necessary, adjust consistency with a bit more stock. The risotto should be soft, creamy and decadent.

Season with salt and pepper to taste.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

Related Ingredients...