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