Asparagus, Shiitake Mushroom, and Parmesan Risotto

Ok, first, it is helpful to get everything prepped before you start the rice. The reason for this is that you will be a slave to the stove once the rice goes in. So finely chop your shallots and garlic. Clean the mushrooms and slice them into bite-sized pieces. Clean the asparagus (break off the woody stems) and cut them into bite-sized pieces, grate the Parmesan cheese. And finally, dump your chicken broth into a medium saucepan/pot and start heating it.

Melt some butter (or olive oil) in a large saute pan (or you could use a Dutch oven). Saute the mushrooms, set aside. Add more butter (or oil) if necessary and saute the shallots and garlic until they are tender. When the chicken broth is simmering, blanch the asparagus (in the broth) for 2 minutes then remove with a slotted spoon and set aside with the mushrooms. Keep broth warm.

When the shallots and garlic are tender, add the rice. Stir around to coat it with the butter/garlic/shallots and just cook on medium heat for a few minutes. Add the wine and stir until it is absorbed, then start adding the chicken broth 1/2 cup – 1 cup at a time. You can start with a larger amount but as it gets more done, you might want to add smaller amounts, stirring constantly. As soon as the liquid is almost absorbed, add more and continue to stir. Keep doing that and checking the rice for done-ness every so often, and add salt, pepper and thyme to taste (keep in mind that parmesan cheese is salty, so don’t overdo the salt please). Once the rice is almost completely cooked, throw in the asparagus and mushrooms. Right before you serve it, throw in the parmesan cheese. Then thank your maker for giving us something as delicious as risotto.

Seriously, a note on substitutes: you can put almost anything in risotto. If you want red peppers or leeks or squash or tomatoes or no vegetables at all, fine. If you want to use veggie broth instead of chicken broth and make it vegetarian, fine. If you want to add diced up chicken, shrimp, scallops or tofu, I certainly won’t stop you. Champagne instead of wine? No alcohol at all? Cheese, no cheese—I don’t care. Make it how you want it. Just make it. Soon. And smile!