Recipe by Aunt Cookie
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe itself, though! Recipe By :Michael Chiarello
Top Review by Jenny Sanders
Excellent. I did not add wine, so just used a little extra chicken stock. Also, I did not have any fresh shiitakes, so I used half fresh button mushrooms and half dried shiitake which I reconstituted in the simmering chicken stock. The lemon zest is a nice touch. One warning - do not add much salt before adding the cheese - I oversalted slightly as I forgot how much salt is in cheese (and there was not even any salt in the chicken stock.) I held out the asparagus tips until the end so I could use them as a garnish. Very yummy.
- 4 cups chicken stock
- 1 bunch asparagus, about 1 pound
- 1⁄4 cup extra virgin olive oil
- 2 cups sliced shiitake mushrooms
- salt & freshly ground black pepper
- 1 cup finely chopped onion
- 1 tablespoon minced garlic
- 1 cup arborio rice
- 1⁄2 cup dry white wine
- 1 1⁄2 teaspoons finely chopped fresh thyme
- 1 tablespoon unsalted butter
- 1⁄4 cup coarsely grated Fontina cheese
- 3⁄4 cup freshly grated parmesan cheese
- 1 1⁄2 tablespoons finely chopped fresh flat-leaf parsley
- 1 1⁄2 teaspoons freshly grated lemon zest
Directions See How It's Made
- Pour the stock into a saucepan, place over high heat, and bring to a boil.
- Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
- Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
- Dip out and discard the stems.
- Slice the spears 1/4 inch thick on the diagonal.
- Set aside.
- Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
- Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
- Then season with salt and pepper, and sauté until brown, about 5 minutes.
- Remove to a plate.
- Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
- Add the garlic and cook briefly.
- Add the rice and stir until the grains look pearly white, about 2 minutes.
- Add the wine, if using, and cook until the pan is nearly dry.
- Adjust the heat so the rice cooks at a slow simmer.
- Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
- Season lightly with salt and pepper now so the flavor permeates the rice.
- Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
- Stir in the thyme, mushrooms, and sliced asparagus tips.
- Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
- Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
- Taste for seasoning.
- Dust with Parmesan before serving.
- Pass more cheese at the table.