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
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Ingredients
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½ cups
olive oil
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2 tablespoons
unsalted butter
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3-4
garlic cloves, minced
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½ bunches
asparagus, tough ends snapped off, cut at an angle into 1 inch pieces
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2 cups
mushrooms of your choice (I bought a combination of shitake, baby bella, and others)
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2 cups
uncooked Arborio rice
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1 cup
Reisling wine (the one you would serve with dinner)
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4 cups
organic, fat free, low sodium broth (either vegetable or chicken)
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2 cups
water
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sea salt and pepper
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1 cup
pecorino romano or parmesan cheese
Directions
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Heat broth with water in a small pan, bring to a simmer
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Using a heavy-bottomed pot, melt butter into olive oil.
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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.
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Add the wine and cook another 2 minutes. Season with sea salt and pepper.
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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.
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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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