American cuisine

Easy

Mixed Wild Mushroom and Asparagus Risotto

Name: Mixed Wild Mushroom and Asparagus Risotto
Prep time: 45 min
Cook time: 1 hr 5 min
Total time: 1 h 50 min
Yield: 2 servings
Cuisine: American
Ingredients: ㅤ Mushroom Stock; 1 tbsp. Cooking Oil; half half Onion; 1 medium Carrot; 1 sprig Celery; 1/8 tsp. Salt; 1/8 tsp. Ground Black Pepper; 1 tbsp. Tomato Paste; 7 oz. Shiitake Mushrooms; 6 oz. Parmesan Cheese; 2.5 Qt Water; 2 sprigs Oregano; 2 sprigs Thyme; 2 slices Bay Leaf; 3 sprigs Basil; ㅤ For The Shiitake Mushrooms; 2 tbsp. Cooking Oil; 8 oz. Fresh Shiitake Mushrooms; 1/4 tsp. Salt; 1/4 tsp. Ground Black Pepper; 1 sprig Rosemary; ㅤ For The Oyster Mushroomㅤ; 1 tbsp. Cooking Oil; 8 oz. Oyster Mushroom; 1/4 tsp. Salt; 1/4 tsp. Ground Black Pepper; 1 sprig Rosemary; ㅤ ㅤ For The Asparagus Mushroom; 1 tbsp. Cooking Oil; 12 stalks Asparagus

Chef Nick Wisman

RATING LIKE SAVE PRINT

Mixed Wild Mushroom and Asparagus Risotto

5 stars rating if you like it!

Done

This is an easy dish to make for friends and family. Creamy risotto with the delicious texture of mushrooms and the fresh flavor of fresh basil is a classy dish to serve.

Recipe

PRE TIME: 45 min

COOKING TIME: 1 hr 5 min

TOTAL TIME: 1 hr 50 min

2 SERVING

Ingredients:

ㅤ Mushroom Stock
1 tbsp. Cooking Oil
half half Onion
1 medium Carrot
1 sprig Celery
1/8 tsp. Salt
1/8 tsp. Ground Black Pepper
1 tbsp. Tomato Paste
7 oz. Shiitake Mushrooms
6 oz. Parmesan Cheese
2.5 Qt Water
2 sprigs Oregano
2 sprigs Thyme
2 slices Bay Leaf
3 sprigs Basil
ㅤ For The Shiitake Mushrooms
2 tbsp. Cooking Oil
8 oz. Fresh Shiitake Mushrooms
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
1 sprig Rosemary
ㅤ For The Oyster Mushroomㅤ
1 tbsp. Cooking Oil
8 oz. Oyster Mushroom
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
1 sprig Rosemary
ㅤ ㅤ For The Asparagus Mushroom
1 tbsp. Cooking Oil
12 stalks Asparagus
1/4 tsp. Ground Black Pepper
1/4 tsp. Salt
ㅤ ㅤ ㅤ ㅤRisotto
3 tbsp. Butter
Half half Yellow Onion
1/8 tsp. Salt
1/8 tsp. Ground Black Pepper
1 tbsp. Garlic, Minced
2 cup Arborio Rice
1 Lemon Zest & Juice
1/4 cup Mascarpone Cheese
1/4 cup Basil, sliced
1/8 tsp. Salt
1/8 tsp. Ground Black Pepper
2 tbsp. Parmesan Cheese

Directions:

【Mushroom Stock】Step 1

Put some oil in the pan, then add onions, carrots, and celery in the pan. Saute, and put a little salt and black pepper. Stir, add the tomato paste and fry until fragrant.

【Mushroom Stock】Step 2

Add the mushrooms, stir and add three pieces of Parmesan cheese. Boil the dried cheese and water together. The water should cover all the ingredients.

【Mushroom Stock】Step 3

Add a variety of fresh herbs, bring to a boil on medium-high heat, and then change to medium-low heat. Cook for a total of 45 minutes.

【For The Shiitake Mushrooms】

Add a little oil to the pot on medium heat, wait for the oil to heat up, and put fresh shiitake mushrooms in the pot. Add salt and black pepper together to fragrant until the brown color, then pick up.

【For The Oyster Mushroom】

Add oil to the pot, put the oil in the pot when it’s hot. Add Oyster mushrooms with salt and black pepper and a sprig of rosemary to the pot, and sauté until the mushroom is brown.

【For The Asparagus Mushroom】

Add oil to the pot, put the fresh asparagus in the pot, and add black pepper and salt to fry until fragrant.

【Risotto】Step 1

Heat the pot over medium heat, put the butter in the pot and boil. Add onion, black pepper, and salt to saute, then add the minced garlic until it is slightly yellowish. Add rice and stir in the pot. Saute for about two minutes, then add the soup little by little. Put it in a pot and stir the chopsticks together with the rice, and cook for about 20 minutes.

【Risotto】Step 2

When the rice is cooked, pick up half of the rice, add a little water to the rice in the pot and stir evenly. Grind some lemon zest and lemon juice and stir. Add cheese, black pepper, salt, asparagus, fresh Shiitake mushrooms, Oyster Mushrooms.

【Risotto】Step 3

Add a little water and stir together, grind some cheese in the pot. Add some basil and stir.

【Risotto】Step 4

Enjoy!