Porcini and Asparagus Risotto with White Truffle Oil
From ironchef 17 years ago
- 30 minutes to make
- Serves 4
Classic Italian flavors come together to make a great dish. Substitute rapini, arugula, or other green vegetable if asparagus is not available. Just adjust the cooking time of the veggie accordingly.
Ingredients
- 2 c. Carnoli or arborio rice shopping list
- 3 Tbsp. extra virgin olive oil shopping list
- 1/2 c. white onion, finely diced shopping list
- 3-4 garlic cloves, thinly sliced shopping list
- 1/2 tsp. red chili Flakes shopping list
- 1/2 c. dry white wine shopping list
- 3 1/2 - 4 c. chicken stock, heated shopping list
- 1 c. Loosely packed dried porcini mushrooms shopping list
- 2 c. fresh asparagus, cut into 1-2" pieces shopping list
- 2/3 - 1 c. Freshly Grated Pecorino-romano cheese shopping list
- 1/2 c. unsalted butter shopping list
- 2-3 oz. White truffle oil shopping list
- kosher salt to taste shopping list
How to make it
- In a saucepan, heat the chicken stock and reserve. In a small bowl (a glass Pyrex type measing cup works well), combine the mushrooms with enough hot water to rehydrate and completely cover the mushrooms. Use another bowl to press down on the mushrooms so that they can soak thoroughly.
- In a 12" saute pan or skillet, heat the oil until lightly smoking. Add the onion and saute until translucent, about 3-4 minutes. Add the garlic and chili flakes, and saute for one more minute. Reduce the heat to medium, and add the rice. Lightly toast the rice until it gets a clear, transparent look and slightly browns.
- Deglaze with the white wine and stir well. Continue to cook until the wine reduces au sec. Add the stock to the risotto (about 6 oz. at a time) and stir until the liquid is mostly absorbed. Continue to add the stock and stir until you have about 1/2 cup of stock remaining. Add the porcini mushrooms and their liquid to the rice, and stir using the same method as the stock. Add the asparagus to the risotto (the risotto is about 6-8 minutes away at this point) while stiring until the liquid from the porcini is mostly absorbed. Taste the rice for doneness. It should be soft and moist with only a slight bite at the end, or similar to al dente pasta. If the rice is still too firm, add more of the reserved stock until the rice softens. Stir in the butter and cheese, then add salt to taste. Serve with the truffle oil drizzled on and around the risotto and with more cheese if desired.
The Rating
Reviewed by 4 people-
does reduces au sec mean reduces by half?
magflower
in Atlanta loved it
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This sounds like a perfectly decadent comfort food.
suestonebender
in loved it
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