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Mushroom and Asparagus Risotto

Mushroom and Asparagus Risotto

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Yield: 4 Servings
J. Kenji Lopez-Alt / Serious Eats

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.
A touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms.
Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish.

  • 1½cups (about 13 ½ oz) risotto-style rice (see note)
  • 1quart low-sodium homemade or store-bought chicken stock
  • 1cup white wine (optional; can be replaced with additional broth)
  • 2TBS butter, plus more for finishing, if desired
  • 2TBS extra-virgin olive oil
  • 2medium cloves garlic, grated on a Microplane (about 2 tsp)
  • 2small shallots, finely minced (about 2 TBS)
  • ¾cup heavy cream, whipped to stiff peaks
  • 3oz finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Chopped herbs or other garnishes, as desired


Combine rice, chicken stock, and wine in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in a 2-quart liquid cup measure or another large bowl. Allow to drain 5 minutes, stirring rice occasionally.

Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and shallots and continue to cook, stirring frequently, until aromatic, about 1 minute. Give reserved broth a good stir and pour all but 1 cup over rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.

Cook rice for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.

Remove lid and add final cup of stock. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy. Off heat, fold in heavy cream and cheese. Season to taste with salt and pepper and stir in herbs as desired. Serve immediately on hot plates.

Chocolate Soufflé Malakoff

Chocolate Soufflé Malakoff

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Yield: 8 – 10 servings

Recipe from Julia Child

1984: This is not the easiest dish to make but it is good enough to be worth the effort. I made this quite often for Christmas when we lived in NH.  It’s been a long time, but in 2017 I used it for New Year’s Eve.

  • 3½oz semisweet chocolate
  • 1oz unsweetened chocolate
  • ¼cup plus 3 TBS dark rum
  • 1¼cups sugar
  • 2TBS instant coffee
  • 2sticks (8 oz) unsalted butter, softened
  • 6oz toasted hazelnuts, ground, (about 1½ cups loosely packed)
  • ½tsp pure vanilla extract
  • pinch of salt
  • 2cups heavy cream, chilled
  • 32lady fingers or 8 x 4½ sponge cake cut into lady fingers.
  • shaved chocolate for garnish


Melt chocolate:

In a medium saucepan, combine the semisweet and unsweetened chocolate. Cover and place in a larger pan partially filled with boiling hot water; set aside to melt.  You can also use a microwave to melt the chocolate.  Microwave for 30 seconds at a time, stirring in between.

Add and mix the rum to the melted chocolate. Set the pan of chocolate over the ice and stir until cool but not chilled. Delicately fold the chocolate into the whipped cream.

Make simple syrup:

In a small saucepan, combine 1 cup of the sugar, the coffee and ⅓ cup of water. Cook over moderate heat, stirring, until the sugar dissolves and the liquid is clear. Bring to a boil and let boil for several seconds. Remove from the heat and set in a pan of cold water; stir until tepid.

Blend the syrup:

Add the syrup by dribbles into the perfectly melted chocolate. Beat in the butter, 1 TBS at a time using a portable mixer. Stir in the ground hazelnuts, vanilla and salt.

Make the whipped cream:

Pour the heavy cream into a bowl set over a larger bowl of ice. With a portable mixer, beat until the cream is almost doubled in volume and the beaters leave light traces on the surface, 4 to 5 minutes. Remove the cream from the ice.

To assemble:

Encircle a 6-cup soufflé dish with a double thickness of wax paper, to make a collar standing 3 inches above the rim of the dish. Dissolve the remaining ¼ cup sugar in ½ cup of warm water and add the remaining 3 TBS rum. Lay the ladyfingers or cake in a dish and dribble the syrup over them. Cover the bottom of the soufflé dish with an even layer of the ladyfingers.  In my 1.6L corning-ware dish, I used 8 for each layer; Add ¼ of the mousse and spread. Repeat with the remaining ladyfingers and mousse. Chill.

Remove wax paper and garnish with the shaved chocolate.

Enjoy!