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Risotto with Asparagus, Porcini and Basil



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Risotto with Asparagus, Porcini and Basil
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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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Risotto 101
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