Passport & Plate - Asparagus and Shiitake Risotto
Japan | Saturday, February 22, 2014 | 5 photos
Ingredients
5 cups chicken or vegetable broth (40 fluid ounces)
1 cup water
1 pound thin to medium asparagus
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh shiitake mushrooms, (stems set aside) and caps cut into 1/4-inch-thick slices
1 medium onion, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
2 ounces Parmigiano-Reggiano (1 cup)
How to prepare this recipeBring broth and water to a boil. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushroom's caps, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Mix in 1 cup simmering of the broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes.
Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Leave to stand for 1 minute.
Chop the stems and fry them on butter for 3 minutes(apron.), until golden brown and crispy.
Serve immediately, laying the asparagus on top for a decoration effect and topping it with the crispy stems ( they will look like fried garlic but will only add to the mushroom's taste)
Leave the rest of the parmesan cheese on the side for garnishing.
The story behind this recipeI was looking for an elaborated recipe to prepare for a dinner night with new friends. I had just moved to Ireland and I had no idea about people's tastes, meat or vegetarian preferences, so I decided to try something versatile and meat free. I was working in a cafe that served lunch and the chef there was my absolute hero, so I called her and asked how to prepare a risotto. I understood half of it but did not want to bother her asking to repeat it. So I wrote down the recipe for a funghi risotto after I heard the words: japanese rice, mushrooms, chicken broth and 20 minutes! But as a mad food lover that has absolute passion for creating new things and with some experience cooking for friends and family before, I decided to try it. I had heard about asparagus and mushroom's risottos before and because I love shiitake, decided to try. Having a problem with wasting food that I think can be used for extra taste, I decided to save the stems, knowing that most recipes out there waste them. The idea of frying them came at the very last minute! (That minute when the risotto was standing!)
I had a few problems following the recipe. I thought it would take longer to cook, because it was the first time I cooked risotto and I had always heard it takes "hours" to cook. In the end, it was ready nearly 30 minutes before my friends arrived, so I had to rush them into eating, saying it was getting cold and not even giving them time for a welcome drink to my house! Feeling rude enough, I watched them eat it silently and prepared myself for failure as a host. I thought they were silent because I rushed them into eating…
Suddenly, one of my friends said: Oh my God, I can't even speak, how gorgeous this is!
That made my night and I have been requested to cook my "Brazilian Asparagus and Shiitake Risotto" in a few different occasions, one of them in Italy during holidays!
