Yummy Risotto With Spring Asparagus and Mushrooms

Anyone who has followed this site will know that I LOVE risotto. I have several recipes on site and this is, yet,  another one.

 

• 1/2 lb. mushroom mix (crimini, white button, shitake)
• 2 tbsp. olive oil, divided
• 3 tbsp. butter, divided
• 6 cups chicken stock
• 1 cup dry, white wine
• 1 shallot, finely chopped
• 1/2 cup finely chopped yellow onion
• 1 small red bell pepper, cored, seeded and diced
• 2 cups Arborio rice
• 1/2 lb. thin stalk asparagus, trimmed and cut in I inch pieces. Blanch until tender
• 1/2 cup Asiago cheese
• 1 tsp. freshly grated lemon zest
• Salt and pepper to taste

Clean the mushrooms with a damp paper towel and remove the stems. Heat a fry pan on medium high heat. Add 1 tbsp. each of olive oil and butter. When hot, add the mushrooms and saute until soft. Set aside including with any liquid that has accumulated.

In a saucepan add stock and wine and heat to a simmer. Heat a large saucepan over medium heat and add the remaining olive oil and butter. Add the shallots, onion and red pepper and gently saute until the onion has become translucent, about 5 minutes.

Add the rice and stir fry for 3 minutes. Reduce heat to low. Add enough hot stock to just cover the top of the rice. Stir constantly until the liquid is almost completely absorbed and add about 1/2 cup more liquid, again stirring constantly. Repeat these steps until all the liquid has been absorbed. This will take EXACTLY 22 minutes.

Add the asparagus and mushrooms including any of the juices.  and heat through. Remove from the heat and add the Asiago cheese. Season with salt and pepper and serve immediately in warm serving dishes.

This pairs beautifully with either red or white wine. I guess it just depends on your taste or what you are serving with it.