Risotto With Asparagus, Roasted Garlic, and Lemon
By Chef John Ash
Risottos are wonderful “comfort foods”. The key is to make sure that when the risotto gets to that magic place where each grain of rice is soft and creamy, but still with a little texture in the very center. Serve it up immediately! If you wait more than a few minutes it gets too soft and gummy. This recipe is best when paired with our Russian River Ranches Chardonnay.
Total Time 30 minutes
Prep Time 10 minutes
Difficulty Level Medium
3 tbsp butter
1/4 c sliced shallots
1-1/2 c Arborio rice
1 c sliced shiitake mushrooms
3 tbsp chopped roasted garlic
1/2 c dry white wine
5 c hot vegetable or chicken stock
1/3 c freshly grated Parmesan or Asiago cheese
1 tbsp finely grated lemon zest
2 c young asparagus (tips reserved and stalks sliced diagonally about 1/4 inch long)
1/3 c chopped fresh chives
Freshly ground black pepper
Drops of fresh lemon juice to taste
Garnish: Additional Parmesan shaved and deep fried (if desired)
Melt butter in a deep, heavy bottomed saucepan. Add shallots and cook over moderate heat until soft, not brown.
Add rice and shiitakes and cook, stirring often until rice is translucent, about 3 minutes.
Add garlic, wine and enough stock to cover rice mixture and cook stirring constantly until liquid is nearly absorbed.
Continue adding hot stock in this manner stirring all the time and letting the rice absorb the stock before adding more.
Begin testing rice after about 12 minutes. You’re looking for the rice to be creamy and not gummy. The center of each rice grain should still have some texture and bite (al dente). This will take 16 – 18 minutes total.
Stir in the asparagus and cook for a minute of two longer. Then stir in the zest, chives and cheese and season to your taste with salt, pepper and drops of lemon juice.
Serve in warm bowls garnished with shaved Parmesan and fried basil.