Food Network: Wild Mushroom and Asparagus Risotto

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Wild Mushroom and Asparagus Risotto
Recipe courtesy Alton Brown, 2005

Ingredients
6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

Instructions
In an electric kettle or medium saucepan with a lid,
combine chicken broth and white wine and heat just to simmering. Keep warm.

In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the
onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the
rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around
the edges. Be careful not to allow the grains or the onions to brown.

Reduce the heat to low. Add enough of the wine and chicken stock just to cover the
top of the rice. Stir or move the pan often, until the liquid is completely
absorbed into rice. Once absorbed, add another amount of liquid just to cover the
rice and continue stirring or moving as before. There should be just enough liquid

left to repeat 1 more time. It should take approximately 35 to 40 minutes for all
of the liquid to be absorbed. After the last addition of liquid has been mostly
absorbed, add the mushrooms and asparagus and stir until risotto is creamy and
asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon
zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black
pepper.

*Cook's Note: If fresh wild mushrooms are not available, reconstituted dried
mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and
cover with warm water. Allow to sit for about 30 minutes or until all the
mushrooms are soft and pliable.