My asparagus and mushroom risotto! Simple, hearty and delicious!
#RosemaryShrager #AsparagusRisotto #MushroomRisotto #HomeCooking #ComfortFood #SimpleEats #DeliciousDishes #RisottoLovers #CookingAtHome #RisottoRecipe
so do you know how to make the best rato this is it all you have to do is get a little bit of onion this is a base risoto you get onion and you cook it off slowly you then put your risoto in this is canori rice it’s absolutely to die for I bought this in Venice from a single estate and it’s I think it’s the nicest rice to use now what you do is you first of all make sure it’s goes opaque and then we’re going to slowly but surely add some stock before we do that we’re going to add some wine we’ll put some wine in so the wine will become first and then we’ll go into the stock and slowly slowly slowly we will have the rotto it’s going to take about 1 and a half to 2 hours this is a different way of doing the Roto um because rather than doing it quickly we’re doing it slowly so it means when the guests come for dinner all you have to do is put it onto a high heat and Bobs your uncle we’re actually going to make asparagus an asparagus one which I love I’m going to take just the tops like that that’s all I’m going to take and that’s for a portion and all I’m going to do is roast them off in the oven and Bob your uncle with a little bit of olive oil and seasoning now I’ve also got some wild mushrooms in there because I thought it’ be nice to give the textures I put wild mushrooms in there I’ve always I’ve made a puree out of the actual asparagus further down these stalks and now we have a wonderful there’s part of the um stock from the asparagus as well cuz I want it very asparagus and this here is the roasted asparagus now you can see with the mushrooms the roasted asparagus everything will start going in every single thing then there’s lots of Parmesan in there too so I haven’t used I’ve just used um stock there’s absolutely no cream nothing which is the proper way of doing it lots of Basel on the top lots of Parmesan I put some Parmesan inside because it was very important to have that lovely cheesy bit pot and there you go parmesan on the top got it in a huge dish feeding a lot of people and this has to be the best risoto ever in the world so good