Asparagus Risotto With Shiitake Mushrooms Recipe

Ingredients for Asparagus Risotto With Shiitake Mushrooms

• Chicken Stock
• 1 pound asparagus
• Extra Virgin Olive Oil
• Shiitake Mushrooms
• Salt & Freshly Ground Black Pepper
• 1/2 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• Arborio Rice
• Dry White Wine
• Fresh Thyme
• Unsalted Butter
• 4 ounces fontina cheese, shredded
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• Fresh Flat Leaf Parsley
• 1 teaspoon lemon zest (optional)

How to Make Asparagus Risotto With Shiitake Mushrooms

1. Prepare the Stock: Pour 6 cups of vegetable or chicken stock into a saucepan. Bring to a boil over high heat, then reduce heat to low and keep warm.
2. Prep the Asparagus: Snap off the tough ends of 1 pound asparagus. Peel any tough outer skin from the stalks. Add the asparagus ends to the simmering stock and cook until tender, about 7 minutes. Remove and discard the ends.
3. Slice Asparagus: Slice the asparagus spears 1/4 inch thick on the diagonal. Set aside.
4. Sauté Mushrooms: Heat 2 tablespoons olive oil in a heavy-bottomed pan over medium-high heat. Add 8 ounces shiitake mushrooms (sliced) and cook undisturbed until browned, about 1 minute. Season with salt and pepper. Continue to sauté until deeply browned, about 5 minutes. Remove mushrooms and set aside.
5. Sauté Aromatics: Lower the heat to medium. Add 1/2 medium yellow onion (finely chopped) and a pinch of salt. Cook until softened, about 2 minutes. Add 2 cloves garlic (minced) and cook briefly.
6. Toast the Rice: Add 1 1/2 cups Arborio rice and stir until the grains look pearly white, about 2 minutes.
7. Deglaze with Wine (Optional): Add 1/2 cup dry white wine (optional) and cook until the pan is nearly dry.
8. Add Stock Gradually: Adjust heat to maintain a gentle simmer. Add 1/2 cup of warm stock, stirring until absorbed. Continue adding stock 1/2 cup at a time, stirring constantly until each addition is absorbed. This process should take about 15-20 minutes, until the rice is creamy and al dente.
9. Finish the Risotto: Stir in the cooked asparagus, shiitake mushrooms, 1 teaspoon fresh thyme leaves. Cook for 4 minutes more until asparagus is bright green and tender.
10. Creamy Finish: Remove from heat and stir in 2 tablespoons butter, 4 ounces fontina cheese (shredded), 1/2 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and 1 teaspoon lemon zest (optional).
11. Season and Serve: Season with salt and pepper to taste. Garnish with extra Parmesan cheese and serve immediately.