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Mediterranean Cucina
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Letzig, Michael
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La Belle Cuisine
Risotto with
Asparagus, Porcini and Basil
Bon Appetit
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1/2
ounce dried porcini mushrooms
1
cup dry white wine
5
cups chicken stock
1
pound asparagus, trimmed, cut diagonally
into 1-inch pieces
1/4
cup unsalted butter
1
cup diced yellow onion
2
garlic cloves, minced
1 1/2
cups Arborio rice
1
cup freshly grated Parmesan
1/3
cup minced fresh basil
Rinse
dried mushrooms under cold running water. Bring wine to boil in a
non-aluminum saucepan. Pour wine into small bowl. Add mushrooms.
Let
stand until cool.
Using
slotted spoon, remove mushrooms from wine. Mince mushrooms. Carefully
pour wine into heavy medium saucepan, leaving sandy residue
in bowl. Add
stock to wine and bring to boil. Add asparagus and cook
until
crisp-tender, about 3 minutes. Transfer asparagus to bowl of ice
water
using slotted spoon and allow to cool. Drain. Cover stock mixture
and
keep warm over low heat.
Melt
butter in heavy large saucepan over low heat. Add mushrooms,
onion and
garlic and sauté until onion is tender, about 8 minutes. Add
rice and
stir
to coat with butter. Add 1 cup stock mixture to rice mixture
and
bring to
simmer. Cook until liquid is absorbed, stirring frequently,
about 7 minutes. Continue adding enough of remaining stock mixture
1/2
cup at a time until
rice is just tender, stirring frequently and
allowing
each addition to be absorbed before adding the next, about 40
minutes.
Add asparagus and
stir until heated through. Remove from heat.
Mix
in 1/3 cup Parmesan and basil. Cover and let stand 1 minute. Serve
and
pass pepper and remaining Parmesan separately. Serves 6.
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