Easy Mushroom and Asparagus Risotto: Classic Italian Comfort Food Recipe

Elevate your dinner with this luxurious mushroom and asparagus risotto. A perfect blend of earthy mushrooms and crisp asparagus creates a harmonious dish that’s sure to impress.

Transform a classic mushroom risotto into a springtime delight by incorporating fresh asparagus. The key is adding the asparagus at just the right moment for optimal flavor and texture.

Unlocking Deep Mushroom Flavors

Begin by rehydrating dried mushrooms in stock, infusing it with intense mushroom essence. Sauté fresh mushrooms with butter, olive oil, onions, and garlic for a rich base. Enhance the umami with a splash of soy sauce and miso paste.

Mastering Risotto Techniques

Rinse the rice in mushroom-infused stock to boost creaminess while allowing for a deeper toast. This method preserves the rice’s thickening power while intensifying flavors. Toast the rice, then deglaze with white wine before adding the flavorful stock.

Contrary to popular belief, constant stirring isn’t necessary. Add most of the liquid at once, stirring occasionally for perfect consistency.

The Perfect Finish: Asparagus, Cheese, and Presentation

Introduce asparagus near the end of cooking for a vibrant green crunch. Finish with Parmigiano-Reggiano, chives, and tarragon for a burst of fresh flavors.

Serve on pre-heated plates to maintain the ideal creamy consistency from first to last bite. Warm plates in a low oven while preparing the risotto for the best dining experience.

Mushroom and Asparagus Risotto Recipe

Ingredients

• 1 quart homemade or store-bought low-sodium chicken stock (1 liter)
• 1 ounce (30g) dried porcini or morel mushrooms (optional)
• 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
• 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced
• 4 tablespoons (60ml) extra-virgin olive oil
• 4 tablespoons (50g) unsalted butter
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped (about 6 ounces; 170g)
• 2 medium cloves garlic, finely minced
• 2 teaspoons (10ml) soy sauce
• 1 tablespoon (15ml) light miso paste
• 3/4 cup (175ml) dry white wine
• 1 pound trimmed asparagus, cut into 1-inch pieces (450g)
• 1/4 cup (60ml) heavy cream (optional; see note)
• 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
• 2 tablespoons minced fresh parsley leaves (about 8g)
• 2 tablespoons minced fresh tarragon leaves (about 8g)

Directions

1. Heat chicken stock and dried mushrooms in a microwave-safe container until simmering. Remove and chop rehydrated mushrooms.
2. Rinse rice in the mushroom stock, then strain, reserving the liquid.
3. Sauté fresh mushrooms in oil and butter until browned. Season with salt and pepper.
4. Add onion, garlic, and chopped rehydrated mushrooms. Cook until onions soften. Stir in rice, toasting until translucent. Mix in soy sauce and miso paste.
5. Pour in wine, cooking until evaporated.
6. Add most of the stock to the rice. Bring to a simmer, stir once, then cover and cook on low heat.
7. After 10 minutes, stir rice and continue cooking until almost tender.
8. Uncover, add remaining stock and asparagus. Cook, stirring, until asparagus is tender-crisp and risotto is creamy. Remove from heat, stir in cheese vigorously. Fold in cream if using. Season and add herbs. Serve immediately on warm plates with extra cheese.

Notes

While not traditional, heavy cream adds a luxurious richness to the risotto that some may enjoy.