Note: See the article on the évasée.
Adapted from a school recipe at La Academie de Cuisine
Yield: 2 generous servings
· 6-8 asparagus
· 1 large Portobello mushroom, sliced not too thickly
· 2t olive oil
· 1 shallot or ½ onion, diced
· 1T butter
· 1C Arborio rice, or other medium grain rice
· 3oz white wine, or less
· 2-3C chicken broth or chicken stock
· 2oz Parmesan cheese, or less, grated
· S/P If using canned chicken broth, note that it is already heavily salted
1. Blanch asparagus in salted water for 4 minutes or less, then place them in an ice water bath
· Remove them from the bath in 1 minute and set aside on a paper towel
· Slice asparagus into 2-inch lengths
2. In the évasée, sauté the mushrooms in a little olive oil and S/P until nicely done, remove and set aside
3. In a saucepan, bring the chicken broth to boil
and hold on very low heat
4. In the evasée over medium heat, sauté the chopped shallots/onions in butter to translucent, dont brown
5. Add the rice and coat the grains, stirring with
a wooden spoon
6. Add the white wine, stir and cook off the alcohol
7. Add ½ cup of hot chicken broth and stir
in, adjust heat, if necessary
8. As rice gently absorbs the broth, continue to stir
and add broth in ¼ cup increments to keep rice moist but not
9. After about 20 minutes, bite into a couple grains.
Cook rice until there is a slight resistance to your bite (al dente).
Risotto will soften and cream if over cooked.
10. Add grated Parmesan cheese and stir in, adjust seasoning
11. When ready to serve, add the asparagus and mushrooms
· If the asparagus tips are too fragile to mix, place them on top of served