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Keith's Mushroom and Asparagus Risotto Recipe

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This recipe for Keith's Mushroom and Asparagus Risotto, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keith Moore

Category:
Category:

Ingredients:  
Ingredients:  
Italian Short Grained Rice, good quality Chicken Stock, 2-3 strips of Bacon, Olive Oil, 1 cup Baby Asparagus, 1T. finely diced Celery, 1T. finely diced Carrots, 1T. finely diced Onions, 2 cups Mushrooms, Garlic, White Wine, Parmesan Cheese, Butter, Salt, Pepper, Italian Parsley

Directions:
Directions:
Chop the asparagus and mushrooms into bite sized pieces. Heat the chicken stock. Once it boils, turn down the heat and quickly blanch the chopped asparagus then remove with a slotted spoon. Leave the chicken stock simmering.

Heat your risotto pan and cook the bacon. Remove the bacon, chop and reserve. Use the bacon fat to cook the chopped mushrooms. Remove the mushrooms and set aside with the asparagus. Add some olive oil to the pan if needed and then add the celery, onions and carrots and cook until soft - they should almost melt into the final dish. Add the garlic then the rice. Brown the rice slightly but be careful not to burn the garlic. Pour in a glass of white wine, stir and allow to cook off. Add a ladle of chicken stock, stirring continuously. As the stock is absorbed, gradually add more ladles of stock, stirring frequently to bring the creamy starch out of the rice. After about 15-20 minutes the rice should be al dente. Do not overcook. Take the rice off the burner, add the chopped bacon, blanched asparagus, cooked mushrooms, and a handful of cheese. Mix gently. Finally, add a knob of butter, season with salt/pepper as needed, and give the rice one final stir. Put a lid on the skillet. Leave the skillet off the heat. After 5 minutes, remove the lid and serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Top tips for great risotto: use a good quality (or homemade) chicken stock; use Carnaroli rice (second choice would be Arborio); use a medium sized, heavy bottomed, straight sided skillet; be careful to not add too much cheese - it can make the dish 'gloppy'; finish the dish with a knob of butter and make sure you let it rest before serving. The proper consistency should be a happy medium between 'soupy' and 'sticky rice'.

 

 

 

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