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Mushroom and Asparagus Risotto

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This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2008

Ingredients

  • 1 pound assorted mushrooms, such as oyster and cremini, cleaned
  • 1 ounce dried porcini mushrooms
  • 1 bunch asparagus, trimmed
  • 1/2 cup plus 1 tablespoon olive oil, plus more for serving
  • 1 large clove garlic, finely chopped
  • 1 onion, finely chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • Coarse salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1 cup freshly grated parmesan cheese

Directions

  1. Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.

  2. Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.

  3. Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.

  4. Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.

  5. Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.

  6. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.

  7. Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.

  8. Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

Reviews Add a comment

  • ssfeathe_249631
    21 MAR, 2013
    Some folks have commented they cannot cook with wine. I have very successfully substituted a mixture of balsamic vinegar and purple grape juice for red wine in a hearty soup. Perhaps white grape juice and white balsamic would do the trick here, but I'd use much less at first because of the sweetness and the simpler flavor profile. Proportion is equal amounts of each.
    Reply
  • TryingEverything
    8 OCT, 2011
    I love risotto but wanted to cut the fat, so I cut the oil down to the minimum (by way more than half), the butter by half (it could have been cut more) and the cheese by three quarters. It tasted terrific. I eliminated the porcini because I'm cheap ($6 an ounce!) and next time I'd double the asparagus, since there was only enough for a few spears on each serving. It came out to more than 6 ample servings!
    Reply
  • MS10774346
    26 NOV, 2010
    Wonderful risotto recipe. I do cut back on the butter and don't add the oil at the end. I have also used peas instead of asparagus since my hubby isn't a fan of asparagus. I typically squeeze a bit of lemon at the end and it really brightens up the flavors.
    Reply
  • hbmb1019
    22 AUG, 2010
    This was so delicious! My husband and boys loved it! I did cut the butter and bit and used cremini mushrooms. It was perfect. I was hesitant to add all that butter, cheese and olive oil at the end. I will probably cut the oil and butter in half next time because I don't think it needed it. I will make this risotto again and again!!
    Reply
  • hbmb1019
    22 AUG, 2010
    This was so delicious! My husband and boys loved it! I did cut the butter and bit and used cremini mushrooms. It was perfect. I was hesitant to add all that butter, cheese and olive oil at the end. I will probably cut the oil and butter in half next time because I don't think it needed it. I will make this risotto again and again!!
    Reply
  • ac96
    9 APR, 2010
    I made this recipe tonight and it was delicious! I added the ends of the asparagus to the mushroom stock. Next time I make this, I will probably cut out half of the butter just to lower the fat content.
    Reply
  • HUGEMARTHAFAN
    28 OCT, 2008
    This is an awesome recipe, makes a great main dish
    Reply
  • HUGEMARTHAFAN
    28 OCT, 2008
    This is an awesome recipe, makes a great main dish
    Reply
  • HUGEMARTHAFAN
    28 OCT, 2008
    This is an awesome recipe, makes a great main dish
    Reply
  • HUGEMARTHAFAN
    28 OCT, 2008
    This is an awesome recipe, makes a great main dish
    Reply