Risotto with Asparagus and Wild Mushrooms

Name: Risotto with Asparagus and Wild Mushrooms
Yield: Serves 4 as a main course or 6 as a first course
Cuisine: Italian
Ingredients: 2 tablespoons, unsalted butter; 4 ounces, wild mushrooms, trimmed and sliced thin; 1/2 pound, thin asparagus, trimmed and cut into 2-inch pieces; 3 tablespoons, olive oil; 1 , medium onion, peeled and diced; 2 cups, Arborio rice, or medium grain rice; , Table salt; 1 can, low-sodium chicken broth, combined with 3 cups water; 1/2 cup, dry white wine; 1/2 cup, grated Parmesan cheese, or grated Asiago, plus extra for passing

13 comments

Appears in Cook's Illustrated March/April 1994

Surprise! You can forget about constant stirring the next time you make risotto.

SERVES4 as a main course or 6 as a first course

TIME50 minutes

Risotto with Asparagus and Wild Mushrooms

WHY THIS RECIPE WORKS

After extensive testing, we learned that traditional risotto recipes are not sacred and can be simplified. For example, while Arborio is the preferred rice, other japonica-type varieties, such as Japanese short-grain rice and California-gro...

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