Risotto made with fresh mushrooms, asparagus and truffles is comfort food at its finest. This recipe will give you plenty of flavor in your mouth with the link between truffles and asparagus. And what's more, it's quick to make
Ingredients
1 pound mushrooms, sliced
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound thin asparagus, trimmed & cut into _ inch thick slices
In a large skillet over medium/high heat, melt 1 tablespoon butter. Add the sliced mushrooms and saute for 7-8 minutes until they are soft and starting to caramelize. Season with salt and pepper and transfer to plate.
Bring broth to a boil in a medium sized pot. Add asparagus and cook, uncovered until tender 4 minutes or so. Transfer to a plate. Keep the broth on the heat, simmering, covered.
In the same skillet as the mushrooms, add the olive oil and remaining butter. Add the shallots and saute until translucent. Add the garlic and saute for another minute. Then add the arborio rice, making sure that it gets coated by the olive oil and butter.
Add the white wine and stir until it has been absorbed. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring until absorbed. about 2-3 minutes. Continue simmering, adding broth, one ladle at a time, stirring frequently. Make sure that each ladle of broth is fully absorbed before adding the next, until the rice is tender and looks creamy. This will take 20 min or so and you may have some leftover broth.
Once the rice is tender, stir in the cheese, and season with salt and pepper. You can gently stir in the mushrooms and asparagus as well, or just top it instead. Serve with truffles on top as well as Truffle and Cheese Seasoning. Serve immediately.
