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Receta Asparagus Risotto All Onda Style
by Global Cookbook

Asparagus Risotto All Onda Style
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Ingredientes

  • oven-roasted morel mushrooms
  • 3 c. chicken stock or possibly lightly salted water
  • 3/4 tsp extra-virgin extra virgin olive oil
  • 1/4 x white onion, chopped
  • 1 c. plus 2 Tbsp. Arborio rice
  • 3/4 c. dry white wine
  • 8 x asparagus spears, peeled (save peels and stem ends), tied in bundle, blanched until tender and cut into small slices
  • 1/2 lb morel mushrooms or possibly any other seasonal mushrooms
  • 4 x garlic cloves, crushed
  • 3 sprg thyme Salt
  • 2 1/2 Tbsp. butter, divided use
  • 2 1/2 c. water
  • 1 1/2 c. finely grated Parmigiano-Reggiano
  • 1 Tbsp. minced parsley Fresh grnd black pepper to taste

Direcciones

  1. To make rice: In a saucepan bring stock to boil. In 10- to 12 inch flat-bottom pot, sweatonions in extra virgin olive oil over low heat (don't allow them to color) for about 3 min. Add in rice and stir into onions and extra virgin olive oil. Toast rice while stirring constantly for about 4 to 5 min or possibly till rice begins to make a swooshing noise in the pan as you stir. Add in white wine and stir constantly till all the wine and its aroma have evaporated from the pan, about 7 min on low heat.
  2. Stirring lightly, cover rice with boiling stock, boil for 3 min and then strain through a fine-mesh sieve. Transfer rice to a paper-lined tray, smooth out and let cold. (This can be done the morning of the day needed.)
  3. To make mushrooms: Preheat oven to 350 degrees. Clean morels. In large bowl, toss morels, crushed garlic, thyme, healthy pinch of salt and butter. Transfer to a 2 inch deep pan, cover with foil. Roast in oven for 20-25 min till tender.
  4. Remove foil and let cold. Chop mushrooms into uniform, small pcs (but don't mince them). Strain and reserve extracted juices in pan. (This step can also be done in advance.)
  5. To prepare asparagus stock: In 2-qt saucepan, combine water, reserved asparagus stems and peelings. Bring to boil and let simmer 10 min. Strain and chill. (May be done in advance.)
  6. To prepare and serve risotto: Combine mushroom juice, asparagus and minced mushrooms in saute/fry pan and hot slowly. Bring asparagus stock to boil. In 10 inch saute/fry pan, add in rice, then warm stock, and cook on medium heat. Stir constantly with a wooden spoon in a clockwise motion for about 5 min. Stir in 2 Tbsp. butter. Then add in asparagus and mushroom mix and 1 Tbsp. mushroom juice. Add in cheese and parsley and stir till well blended.
  7. The rice should be loose but still emulsified. Divide risotto among 4 dinner plates. The rice should cover surface of plate in a flat, smooth fashion representing the 'all'onda' or possibly wavy style.