Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, shiitake and asparagus risotto. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Remove from the heat and stir in the butter, Fontina. Barley "Risotto" with Asparagus & Shiitakes. The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style dish.

Shiitake and Asparagus Risotto is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Shiitake and Asparagus Risotto is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Shiitake and Asparagus Risotto:

1. Prepare 8 dried shiitake mushrooms
2. Get 1 large garlic clove
3. Make ready 1 medium yellow onion
4. Make ready 8 oz asparagus
5. Prepare 1 cup uncooked arborio rice
6. Prepare 2 Tbs olive oil
7. Get 1/2 cup dry white wine
8. Get 6 cups low sodium chicken stock
9. Get 3 Tbs freshly grated Parmesan
10. Prepare A few basil sprigs
11. Take Salt and pepper

Snap off ends of asparagus stalks. Heat oil in a heavy, wide pan over medium heat. Asparagus is a member of the lily family and is related to onions, leeks and garlic. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.

Instructions to make Shiitake and Asparagus Risotto:

1. Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on.
2. Wash and dry produce
3. Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems.
4. When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle.
5. Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized.
6. Add rice to the pan. Stir and cook for about one minute.
7. Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest.
8. Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste.
9. Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.

In California winter can transition to spring in a flash. Classic Risotto with asparagus, mushrooms and shallots. Classic Risotto with asparagus, mushrooms and shallots. It's a hearty meal, loaded with spring flavor. Minted Couscous with Toasted Pine Nuts.

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