Make Ahead

Mushroom Asparagus Risotto

April  9, 2011
1 Ratings
  • Serves 8
Author Notes

Inspired by my favorite dish at Da Gennaro in Little Italy NYC. Made with my favorite wine, Reisling, this risotto is full of unique flavor. - so this brunette walks into a kitchen... —so this brunette walks into a kitchen...

Test Kitchen Notes

This is a nice sturdy, risotto. It's simple but full of earthy spring flavors. The Reisling adds a lovely, unique blend of fruit and mineral flavors that play around the edges of the dish (I used a dry Reisling as I figured it's mineral and petrol notes would complement the mushrooms better than a sweet Reisling). One thing I would change on making it again would be to wait to add the asparagus until the last ladleful of wine, to keep it from overcooking. I sauteed the extra mushrooms and asparagus I had with a little thyme and served them on the side for sprinkling on top, which added a nice textural contrast and burst of freshness. This is a very satisfying dish with both the lightness and heartiness you crave in early spring (at least up north!). - fiveandspice —fiveandspice

What You'll Need
  • ½ cups olive oil
  • 2 tablespoons unsalted butter
  • 3-4 garlic cloves, minced
  • ½ bunches asparagus, tough ends snapped off, cut at an angle into 1 inch pieces
  • 2 cups mushrooms of your choice (I bought a combination of shitake, baby bella, and others)
  • 2 cups uncooked Arborio rice
  • 1 cup Reisling wine (the one you would serve with dinner)
  • 4 cups organic, fat free, low sodium broth (either vegetable or chicken)
  • 2 cups water
  • sea salt and pepper
  • 1 cup pecorino romano or parmesan cheese
  1. Heat broth with water in a small pan, bring to a simmer
  2. Using a heavy-bottomed pot, melt butter into olive oil.
  3. Add mushrooms and sauté for 5 minutes. Add asparagus and garlic, and rice to toast. Stir to coat with oil and butter. Sauté another 5 minutes, stirring to make sure garlic does not burn.
  4. Add the wine and cook another 2 minutes. Season with sea salt and pepper.
  5. Add 2 ladle fulls of the broth and water mixture. Stir in liquid over low heat, simmering to let rice cook without becoming overdone and mushy. When mixture seems a bit dry, add another 2 ladle fulls of liquid. Repeat this process until rice is cooked through but still al dente. Cooking will take about 30 minutes. Rice should be creamy and not dry.
  6. Remove the pan from heat and add the cheese. Serve piping hot with a drizzle of olive oil, sprinkle of parsley, and extra cheese.
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6 Reviews

Jan November 16, 2016
Tried this last night and it was delicious. I'd only replace the water with more stock as it seemed to lack a bit of punch/flavour. I also added a bit more of the reisling.
Squeege April 8, 2016
The best risotto I ever had was in Milan several years ago. I have never tried making it myself, but I've been seriously jonesing for some good risotto and, after looking through several recipes, decided to give this one a try. This was SO GOOD, if I had been eating it while sitting at a sunny sidewalk cafe, I would have thought I was back in Milan. I used a block of parmesan that I grated myself and the wine I had on hand was a Chardonnay. I will be making this again.
Lizthechef April 10, 2011
Like very much your choice of a reisling. Your dish makes me feel spring is here at last.
so T. April 13, 2011
thank you! it it really is the best wine!
boulangere April 9, 2011
Love your photo . . . and the risotto looks wonderful too.
so T. April 9, 2011
Thanks so much! It was delicious xo