The best part of spring in Michiana for a chef…asparagus season! Using local asparagus is key to letting this dish shine, especially paired with locally forged mushrooms.
-Campus Dining Executive Chef Greg Larson
Asparagus & Mushroom Risotto
Ingredients
Yield: 4 Servings
8 Ounces of mushrooms sliced thin, preferably some morels if available
8 asparagus spears, bias sliced into 1-inch pieces
3 Tbsp unsalted butter, divided
2 Tbsp olive oil, divided
2 small shallots, minced
2 garlic cloves, minced
1 ½ cups arborio rice
½ cup white wine, dry
5 cups chicken or vegetable stock
½ cup freshly grated parmesan cheese
To taste Salt & Pepper
Step 1
If using morel mushrooms, soak them whole in luke warm salted water for about 15 minutes to clean & flush them out. If using other mushrooms proceed to step 2. When cutting the asparagus, don’t cut the bottom 1/3 of the woody stock, which can be saved for soup if desired.
Step 2
Heat 1 Tbsp butter and 1 Tablespoon of olive oil in a skillet over medium high heat. Add the mushrooms and asparagus then season with salt and pepper. Cook until the mushrooms are slightly browned and the asparagus is tender, yet crisp. Remove from Heat and Reserve.
Step 3
In the same pan, heat an additional 1 tbsp of butter and 1 tbsp of olive and heat over medium heat. Sweat shallot & garlic (softening but not browning) followed by the arborio rice. Stir the rice to coat in the butter mixture, toast rice until opaque but not browned, about 5 minutes. Add wine and stir until it is absorbed.
Step 4
Slowly add about a 1/3 of the stock, stirring gently until liquid is absorbed. Continue adding stock 1/3 at a time until rice is cooked, about 25 minutes. The risotto should be creamy and slightly thin at this point.
Step 5
Fold in asparagus & mushroom mixture and any juices they may have released as they rested, cook for an additional 2-3 minutes for flavors to combine. Fold in remaining butter and parmesan. Adjust seasoning if necessary.