Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, shiitake and asparagus risotto. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Shiitake and Asparagus Risotto is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Shiitake and Asparagus Risotto is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Shiitake and Asparagus Risotto:

1. Make ready dried shiitake mushrooms
2. Make ready large garlic clove
3. Prepare medium yellow onion
4. Get asparagus
5. Take uncooked arborio rice
6. Prepare olive oil
7. Make ready dry white wine
8. Get low sodium chicken stock
9. Prepare freshly grated Parmesan
10. Make ready basil sprigs
11. Prepare Salt and pepper

Instructions to make Shiitake and Asparagus Risotto:

1. Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on.
2. Wash and dry produce
3. Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems.
4. When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle.
5. Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized.
6. Add rice to the pan. Stir and cook for about one minute.
7. Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest.
8. Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste.
9. Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.

So that’s going to wrap it up for this exceptional food shiitake and asparagus risotto recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!