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How to cook wild mushroom and asparagus risotto

Risotto is a labour intensive dish so you may as well use the best ingredients to justify the extra effort

12
STEPS
INGREDIENTS

Risotto is all about packing as much flavour into those little grains as possible. The quality is very important and my favourite is 'carnoroli' which has a nice creamy texture and peppery bite

Make it easier on yourself and have everything as prepped as possible

Make it easier on yourself and have everything as prepped as possible

First job.. Soften the onions slowly in oil for about 12 mins in a large pan

First job.. Soften the onions slowly in oil for about 12 mins in a large pan

It's just habit but I always prep the mushrooms last.. For freshness I suppose

It's just habit but I always prep the mushrooms last.. For freshness I suppose

Finely chop and slice the mushrooms and asparagus stems.

Finely chop and slice the mushrooms and asparagus stems.

Fry for a few minutes in sesame oil on a medium heat

Fry for a few minutes in sesame oil on a medium heat

Add crushed garlic to the onions and stir

Add crushed garlic to the onions and stir

Pour in the wine and allow the alcohol to evaporate

Pour in the wine and allow the alcohol to evaporate

Add the rice and stir.

Add the rice and stir.

Start to add the stock a ladle at a time.

Start to add the stock a ladle at a time.

Now the fun begins.....

Now the fun begins.....

Continue to add a bit and stir... And repeat... How long depends on the rice and your patience..

As the rice softens add the mushrooms and asparagus, a spoon at a time when adding stock

As the rice softens add the mushrooms and asparagus, a spoon at a time when adding stock

Repeat until the end of time.....

Repeat until the end of time.....

Make it the star of the show!!

  • Carnaroli rice
  • Oyster, shenji, shiitake and chestnut mushrooms
  • Asparagus spears
  • Chicken stock
  • Onions
  • Sesame oil
  • Garlic