Sliced scallion greens or chopped chives for garnish
Rehydrate mushrooms with boiling water in small bowl, let sit 20 minutes; drain, reserving liquid; blanch asparagus in pot of boiling water; immediately place in ice bath; in large skillet, melt 1 tablespoon butter and saute mushrooms over medium heat for 3 minutes; pour into small bowl and reserve.
In same skillet, heat remaining 1 tablespoon butter and oil and saute shallot and garlic until soft; add rice, stirring to coat with fat; cook about 3 minutes, until small dot of white remains in center of each rice grain
Add wine and mushroom liquid; cook until dry; add broth a half cup at a time and stir until all liquid is absorbed before adding more; continue until rice is done and most or all of broth has been added, about 20 minutes.
Add reserved mushrooms with butter asparagus and peas, heat through; add parsley and cheese, stir until creamy and season with kosher salt and pepper to taste; serve with scallion greens or chives.
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