Description
Deeply earthy mushrooms and tender asparagus are folded into a velvety Parmesan-rich Arborio rice that takes about 40 minutes and one good pot to make. It is hearty, comforting, and impressive enough to serve to guests while being completely doable on a weeknight.
Ingredients
- 1 cup Arborio rice
- 10 oz mixed mushrooms (button, shiitake, portobello), sliced
- ½ lb fresh asparagus, cut into 2-inch pieces
- 1 medium onion, finely diced
- 1 clove garlic, minced
- ½ cup dry white wine
- 4 cups vegetable stock, kept warm
- 3 tablespoons olive oil, divided
- 1½ tablespoons unsalted butter
- Freshly grated Parmesan cheese to taste
- Salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook 5 to 7 minutes until golden brown. Do not crowd the pan. Remove and set aside.
2. In the same skillet, add asparagus with a pinch of salt and cook 3 to 4 minutes until bright green and just tender. Set aside with mushrooms.
3. In a large heavy pot, heat remaining tablespoon of olive oil over medium heat. Add onion and cook 4 minutes until softened. Add garlic and cook 1 more minute. Add Arborio rice and stir 2 minutes to toast.
4. Pour in white wine and stir until fully absorbed. Begin adding warm stock one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next. Continue 18 to 20 minutes until rice is creamy and al dente.
5. Remove from heat. Stir in butter and Parmesan until glossy. Fold in mushrooms and asparagus. Season generously and serve immediately.
Notes
Never crowd the mushrooms in the pan – cook in batches if needed for proper browning.
Pat mushrooms dry before cooking to remove excess moisture that prevents browning.
Keep broth at a gentle simmer throughout cooking – never add cold liquid to the rice.
A drizzle of truffle oil at serving time is a simple restaurant-level upgrade.
Dried porcini mushrooms rehydrated in hot water add exceptional depth – use the soaking liquid as part of your stock.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian