In the spirit of the impending Spring, Michael Kuntz, someone who works on our Market Basket Program at the Santa Monica Market, shared the following Asparagus Mushroom Risotto. Risotto is often one of those dishes that is thought to be complicated and time consuming - with a few good quality ingredients and some tips, Michael sheds some light on an Italian tradition.
Michael Kuntz Asparagus Shiitake Risotto:
Feel free to use this recipe as a template for experimentation. You can substitute the vegetables herein for any that suit your fancy. This dish can easily be made vegan by replacing the butter with more oil and excluding the cheese. You do not have to forsake the risotto’s creaminess to accommodate veganism. The rice grains themselves produce the “all’onda” texture, which literally translates to “to the wave.”
Ingredients:
3 Tbs butter
1/4 C olive oil
1 Large bunch asparagus ( About a pound) Cut into ½ inch rounds
1/4 lb Shiitake Mushrooms Remove stems from caps and cut into 1/4 inch pieces
1 Small onion Chop to medium dice
Salt & Pepper to taste
1 ½ C Arborio rice
½ C Dry white wine
5 C Vegetable or chicken stock. (I like Organic Gourmet Bouillon)
½ C Parmesan cheese Finely grated
Juice and shaved rind of one small lemon
Preparation:
While prepping your ingredients, bring the stock to a simmer. You will want to keep the stock at a low simmer throughout the cooking process.
Make sure you have all your ingredients prepped and close at hand before you begin cooking. In a heavy bottomed, 4 quart sauce pan, heat the olive oil and 2 Tbs butter. Saute the asparagus and mushrooms over a medium heat for four minutes or until they begin to soften. Remove 3/4 of them and set aside for later use.
Add the onion, salt and pepper and saute until translucent. Add the rice and saute for three minutes, stirring continuously to avoid sticking. When the rice has absorbed the moisture of the onion, add the wine.
This is the point of no return. From here on you will have to stir the risotto more or less non-stop. Stir the rice until it has absorbed all the wine. Then add a ladle of simmering stock. Stir continuously until it is absorbed. When you pass the spoon along the bottom of the pan and there is an empty space that remains, add the next ladle of stock.
Continue this process, tasting occasionally, until the rice obtains the consistency of al dente pasta. Should you run out of stock add warm water. When the rice is done add the remaining butter, vegetables, lemon and cheese. Make sure that the risotto flows freely by adding a final ladle of stock that does not get fully absorbed. Stir well and serve immediately. Makes 4 generous portions.
