Risotto With Asparagus, Sun-dried Tomatoes, And Porcini Mushrooms               

 tags (edit): @Vogel @Tried Easy Side Dish  

 

Ingredients

1 pound Asparagus Cut Into Pieces
1 1/2 cup Arborio Rice
2 tablespoon Butter
1 tablespoon Extra Virgin Olive Oil
1/3 cup Onion Chopped
12 ea Sun Dried Tomatoes Plumped And Sliced
1/4 ounce Dried Porcini Mushrooms Plumped And S
6 -8 ea Fresh Mushrooms Sliced optional
5 cups Stock Chicken Or Beef Warmed
1/2 cup Dry White Wine
1/4 cup Parmesan Cheese Grated
1/2 cup Walnuts Chopped Into Small Pieces
to taste Salt & Pepper


 

Instructions
 Place the stock in a small saucepan and bring to a boil, cover reduce and simmer, adding the drained liquids from the sundried tomatoes and porcini mushrooms.

Steam the cut asparagus for 5 minutes. This may be done in a steamer or in the microwave.

In a 4 quart heavy saucepan over moderate heat, melt the butter and add the olive oil, add the chopped onion and saute until translucent.

Add the rice and stir with a wooden spoon until coated.

Add the white wine and stir until completely absorbed.

Add the warm stock 1/2 cup at a time, stirring constantly and adding more stock only after all is absorbed.

Stir in the parmesan cheese and walnuts. Season to taste with salt & pepper.


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Yields: 6 Servings
    

notes:  To plump sundried tomatoes and porcini mushrooms: Place the sundried tomatoes and the porcini mushrooms each in a separate 1 cup measure, pour boiling water over them just to cover, and allow to plump for 15 minutes. Drain and slice the vegetables, reserving the liquid and adding it to the simmering stock.

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