Risotto With Asparagus And Wild Mushrooms

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Risotto With Asparagus And Wild Mushrooms

Serving Size : 6

 

1/2 ounce dried chanterelle mushrooms

8 sun-dried tomatoes -- packed without oil

2 cups boiling water

2 cups (2-inch) sliced asparagus -- (about 3/4 pound)

3 cups vegetable broth

1 1/2 tablespoons olive oil

1/3 cup finely chopped shallots

4 garlic cloves -- minced

1 package cremini mushrooms -- sliced (8-ounce)

1 1/2 cups uncooked Arborio or other short-grain

-- rice

1/2 cup dry white wine or apple juice

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley

 

1. Combine first 3 ingredients in a bowl; cover and let stand 30 minutes or

until soft. Drain in a colander over a bowl, reserving 1 cup soaking

liquid. Chop tomatoes; set aside chanterelles and tomatoes.

 

2. Steam asparagus, covered, 3 minutes or until crisp-tender; set aside.

 

3. Bring the reserved soaking liquid and broth to a simmer in a medium

saucepan (do not boil). Keep warm over low heat.

 

4. Heat oil in a large nonstick skillet over medium heat. Add shallots,

garlic, and cremini mushrooms; saut, 6 minutes or until tender. Stir in

rice; cook 1 minute. Stir in chanterelles, tomatoes, wine, salt, and

pepper; cook 2 minutes or until wine is nearly absorbed. Stir in 1/2 cup

broth mixture; cook 3 minutes or until the liquid is nearly absorbed,

stirring constantly. Add remaining broth mixture, 1/2 cup at a time,

stirring constantly until each portion of broth mixture is absorbed before

adding the next (about 25 minutes total). Add asparagus and cook 1 minute.

Remove from heat; sprinkle with parsley. Serve immediately.

 

 

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