Valentine's Day is fast approaching people! (What happened to January?) I make risotto every year. What will you make for your loved one?
If you decide to make this risotto you can either make the mushroom stock or use an already made one, it's up to you. The Crescenza cheese is also sometimes called Stracchino cheese. It is a soft, young cheese from Italy that tastes like milk.
Makes 2 large servings.
Mushroom + Asparagus Risotto
for the stock
4 cups water
1/2 oz dried porcini mushrooms
for the risotto
About 12 spears asparagus, chopped
1/2 lb cremini mushrooms, cleaned, sliced
drizzle olive oil
1 shallot, minced
2 tablespoons butter
1 cup aborio rice
1/2 cup white wine
1/4 cup parmesan cheese, grated
s + p
3 oz Crescenza Cheese
In a small pot, bring to a boil water, dried porcini mushrooms and stems from the 1/2 lb of cremini muchrooms. Boil for 1 minute and remove from heat. Let sit for about 20 minutes and then strain through a fine mesh sieve. Discard solids and set liquid aside.
Blanche Asparagus for 1 minute and set aside.
In a pan, sauté mushroom caps (stems on if you didn't need them to make above stock) in a drizzle of olive oil for 3 minutes. Set aside with asparagus.
In a pan, cook shallot in butter about 2 minutes until soft and clear. Add aborio rice and stir to coat in butter about 1 minute.
Add white wine and evaporate then begin adding mushroom stock 1/2 cup at a time. Stir slowly, letting rice absorb stock before adding more. This will take about 20-25 minutes. After all stock has been added rice will appear creamy and be just cooked.
Stir in mushrooms and asparagus, reserving some asparagus tips for garnish. Add parmesan cheese and an optional 1/2 tablespoon of butter. Season with salt and pepper.
Spoon into bowl and top each with asparagus tips and crescenza cheese.