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.
\nA touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms.
\nWashing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish.<\/p>\n
Heat butter<\/strong> and oil<\/strong> in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice<\/strong> and cook, stirring and tossing frequently, until all liquid has evaporated, fat<\/strong> is bubbling, and rice<\/strong> has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic<\/strong> and shallots<\/strong> and continue to cook, stirring frequently, until aromatic, about 1 minute. Give reserved broth<\/strong> a good stir and pour all but 1 cup over rice.<\/strong> Increase heat to high and heat until simmering. Stir rice<\/strong> once, cover, and reduce heat to lowest possible setting.<\/p>\n Cook rice<\/strong> for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice,<\/strong> cover, and continue cooking until liquid<\/strong> is mostly absorbed and rice<\/strong> is tender with just a faint bite, about 10 minutes longer.<\/p>\n Remove lid and add final cup of stock.<\/strong> Increase heat to high and cook, stirring and shaking rice<\/strong> constantly, until risotto<\/strong> is thick and creamy. Off heat, fold in heavy cream<\/strong> and cheese.<\/strong> Season to taste with salt<\/strong> and pepper<\/strong> and stir in herbs<\/strong> as desired. Serve immediately on hot plates.<\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n
\nCombine rice<\/strong>, chicken stock,<\/strong> and wine<\/strong> in a large bowl. Agitate rice<\/strong> 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<\/strong> occasionally.<\/p>\n