My coworker, Randy, learned of my new acceptance of eating sauteed mushrooms and so he shared with me a tbsp of truffle oil that he picked up awhile ago. I decided to make this risotto just so that I would have something to drizzle the oil over. I never made a risotto before and it turned out it was a lot easier to make than I thought it was going to be.
Ingredients:
2 tbsp olive oil
1 small red onion, finely chopped
1 yellow onion, finely chopped
2 cloves of garlic, minced
2 cups of cremini mushrooms, chopped
1 red bell pepper, chopped
6 cups chicken broth
3 cups uncooked arborio rice
1 cup of dry white wine
1 tbsp butter
1 bunch of asparagus
2 medium zucchini, sliced
Parmesan cheese, grated
salt and pepper
garlic salt
drizzle of truffle oil
Directions:
- Heat oil in a large skillet. Add onions, garlic, mushrooms, and bell pepper to the oil and saute until tender.
- While onion mixture is sauteing, bring broth to a boil in a large saucepan. Reduce heat; cover and maintain at a simmer. Also, heat up butter in a different large skillet, saute the asparagus and zucchini and season with the garlic salt. Once cooked, set aside.
- Once onion mixture is tender, add rice and stir to coat well; cook for about 3 minutes. Add wine and cook until absorbed.
- Stir 1 cup simmering broth to onion rice mixture. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy, remove from heat and serve immediately.
- Serve two giant spoonfuls worth of risotto to a dish and top with a spoon of asparagus and zucchini. Sprinkle with Parmesan, salt and pepper and drizzle truffle oil over the top. Enjoy!
Recipe adapted from http://allrecipes.com/Recipe/Risotto-with-Asparagus/Detail.aspx
