Why is Monday not a good day for a special dinner? if I tell you that you can make this Extremely creamy Asparagus Risotto with Mushrooms in 35′ you will feel like it’s Saturday night.
All You Need Is Love, Love. Love Is All You Need….and also some mushrooms, a bunch of asparagus, a leek and some rice, very sophisticated and expensive ingredients as you can see haha. This recipe transforms these simple ingredients in to a gorgeous asparagus risotto in less than 35′, isn’t this magical? I toast the Italian that created risotto!
This is a traditional dish from the North of Italy, there they usually add funghiporcini mushrooms, but now there are thousands of ways to make risotto, each mushroom gives it a different taste and makes up a different recipe. But unfortunately the ingredients are not enough to make an amazing risotto, you need to stir it continually and give it some love.
My other two tricks are:
1.To sauté rice grains for a bit before pouring in to the broth, it helps prevent the grains from breaking and therefore our risotto won’t end up having a mushy texture.
2.Take the pan off the heat when the rice is al-dente and there is still a bit of liquid left.
If you are not sure about the consistency of your asparagus risotto remember it needs to be creamy but not liquidity. In the photo it looks like it’s a bit sticky, this is a sign that it’s perfectly cooked! Well done!
- 1 cup (220 g) round grain rice (sushi rice also works pretty well)
- 1/2 leek, finely sliced
- 3 tbsp olive oil
- 10-12 asparagus, washed and chopped
- 8-10 (250 g) Portobello mushrooms or white mushrooms)
- 1/2 cup (125 ml) white wine
- 4-5 cups (1L more or less) vegetable broth
- 2 tsp coarse salt
- 1 tsp ground black pepper
- 1 tsp butter (sub vegan butter)
- grated Parmesan (sub vegan cheese)
- Heat the oil in a saucepan or wok. Sauté the leek until soft. Add the asparagus and the mushrooms and cook over a medium heat for 10'.
- If you want you can take some asparagus and set them aside to garnish the dish at the end.
- Add the rice and sauté for 3' over a medium-high heat stirring constantly.
- Pour in the white wine and leave it to evaporate, in 3-4' the liquid will evaporate. Reduce to a medium heat.
- Add the liquid, cup by cup, pour the first cup of broth and allow to simmer stirring constantly until absorbed. Repeat the same process until you have no liquid left. To make your risotto creamy you can't walk away, you have to stir the rice well.
- Once you have added 4 cups of liquid check if the rice is al-dente, if so take it off the heat. If it's not cooked yet, add some hot water and cook for a further 2-4'. Don't overdo it, once it's al dente it's cooked, this takes approximately 20-30'.
- Add the butter and the cheese if you want.
- Sprinkle with black pepper to taste. Finally garnish with the grilled asparagus and serve immediately, risottos tend to absorb a lot of liquid. Make sure you eat it after cooking otherwise it will become sticky.
- *In a rush? just dissolve 1 vegetable stock cube into 4 cups of hot water and stir well.
- *What rice is better to make risotto? In my opinion, every round grain rice is good. I have made amazing risottos with sushi rice.
I’ll leave you to cook in peace, I hope my tips stick in your head and you can use them to make your own risottos, learn the technique first, everything else just happens. I look forward to seeing your pictures on Instagram with the hasgtag #shoothecook! Enjoy your risotto 😉
**FOOD PHOTO TIPS**
Let’s have a look behind the scene. These photo were taken with a continuous light source from a side. Then I add a white reflector on the other side to bounce some more light on the darkest part of the scene and soften the shadows. If you are interested in food photography have a look to this list of 8 Useful Food Photography Tips.