The final in the series, this Asparagus and Mushroom Risotto is to die for. It takes more time to prepare than most dishes in our range of food demonstrations at LeVinRouge, but it's worth the effort. This feels both light and comforting at the same time. The rice gives the recipe a wholesome taste but the crunch of the asparagus and peas cause it to feel rather light. Pair this with the sublime Terrazas de los Andes, Reserva Cabernet Sauvignon 2011
Preparation Time: 2-3 hours
Cooking Time: 40 mins
Ingredients (Serves 4):
1 Red Onion, 1 Carrot, Vegetable Stock, Salt, Pepper, Thyme, Rosemary.
250g Arborio Rice, 1 Glass of Olive Oil, 200g Parmesan,12 Asparagus Stalks, 100g Peas, 8 Small Button Mushrooms (thinly sliced), ½ Red Onion (finely chopped),1 Glass of White Wine
Making the Broth:
Boil a large pot of water. Chop one whole onion and one carrot into quarters and add to the water. Add salt, pepper, thyme, rosemary and some vegetable stock. Slow boil on a low – medium heat for about 2 – 2 ½ hours, adding water and stirring periodically.
Split the Asparagus stalk and slice the back of the stalks into 1″ pieces. Add to a small pot of boiling water with half of the peas and half of the chopped red onion. Cook for about 10 minutes on a high heat. Following that add to a blender or food processor and mix until it forms a thicker liquid. Return to the pot and leave to sit.
Into a large pot on high gas, pour half of the glass of olive oil and once the oil is very hot, add the onions and rice. Stir continuously until the rice becomes transparent, add the glass of wine and cook until it reduces.
Next add enough ladels of the broth until the rice is covered. Boil until it reduces and repeat two times. After reducing and when the rice is cooked al dente, lower the gas, and add 2/3 of the peas and asparagus soup to the rice. Add the remaining peas and the asparagus heads. Finally, when the soup is reduced, it’s time to add the mushrooms, mix everything together and switch off the gas altogether.
Immediately after taking the pot off the gas, pour the rest of the olive oil to the rice, add 2/3 of the parmesan and mix.
Serve and sprinkle with parmesan to taste.