I love risotto. There’s something so homey about it. It really warms the soul. A couple weeks ago, I found some nice looking asparagus and decided it was time to try my hand at risotto again. I’ve made risotto several times, but am still searching for my favorite recipe, a recipe that I whole-heartedly love. This time around I decided to add some mushrooms for a meatless wonder. It was quite yummy.
Ingredients (adapted from La Cucina: The Regional Cooking of Italy from Accademia Italiana della Cucina)
- 1 medium onion (finely chopped)
- 2 cups Arborio rice
- 5 cups broth
- 1 cup mushrooms (I used a Woodland Medley of dried mushrooms that I rehydrated)
- 1 bunch asparagus (I used about 20 stalks)
- Olive Oil
- Parmesan Cheese
Once the onion is browned, add the rice and toss to coat in oil. When the rice is translucent, add the broth 1/2 cup at a time, stirring with a wooden spoon until the liquid is absorbed. Repeat until the rice is al dente (“tender, but not mushy”).
It will be approximately 20 minutes. Grate cheese over the risotto and serve.