The first time I had risotto was at this very expensive Italian restaurant in Manila, Philippines. It had veal in it. The veal was good; however, it was the creaminess of the risotto that got me hooked. I didn't care for the veal after that. That time, I wasn't aware of how much time and prep it took restaurants to make the dish, until I started making them myself.
One of the best risottos I've had was made by my ex-husband (also a chef). He made ostrich risotto... Yes, ostrich! In Manila, it was pretty easy to find ostrich meat. The ostrich, being a very lean red meat, was very tender, and complimented the creamy and flavorful risotto. Trust me, I've thought of replicating his ostrich risotto, but I have not found a butcher who sold ostrich when I moved to California in 2005, Omaha in 2018, and now in Upstate NY. Maybe I wasn't looking hard enough, but someday I will definitely make it!
But for now, it's Asparagus and Mushroom Risotto. This risotto recipe has a very creamy texture, which compliments the tender asparagus, and hearty mushrooms. Shiitake or white button mushrooms can be substituted for the cremini or baby bella in this recipe. The lemon zest and juice add a touch of freshness and zing! It brings out a whole new level of flavor.
Risotto can't be rushed. Patience is needed when making this, especially with the constant stirring. I promise, though, it's worth it.
xoxo,
Sary
ASPARAGUS AND MUSHROOM RISOTTO
🧈2 Tbsp unsalted butter, room temperature
🌱4 Tbsp extra virgin olive oil
🧅1 shallot, minced
🧄4 garlic cloves, minced
🍚3 cups arborio rice
🥂½ cup dry white wine
🐓8 cups chicken or vegetable broth
🍄12 oz cremini or baby bella mushrooms, sliced
🌿12 oz asparagus, cut into 1-inch pieces
🧀1 cup parmesan cheese, grated
🧂Salt and pepper to taste
🍋Zest and juice of 1 lemon
🌱¼ cup Italian parsley, minced
🧀Shaved or grated Parmesan cheese for garnish
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