| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Ckright1 | 6 | servings | |
INGREDIENTS
| 4 | tb | Unsalted butter |
| 1/4 | c | Sliced shallots |
| 1 1/2 | c | Arborio rice |
| 3/4 | c | Slice shiitake mushrooms |
| 1 1/2 | tb | Roasted Garlic; see * Note |
| 1/2 | c | Dry white wine |
| 5 | c | Rich vegetable or chicken stock; heated (5 to 6) |
| 1/4 | c | Freshly-grated Parmesan or Asiago cheese |
| 2 | ts | Grated lemon zest |
| 3/4 | c | Diagonally-sliced young asparagus; in 1/2" pieces |
| 1/4 | c | Minced fresh chives |
| Kosher salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === GARNISH === | ||
| Chopped fresh chives | ||
| Shaved Parmesan cheese |
INSTRUCTIONS
* Note: See the "Roasted Garlic" recipe which is included in this collection. Melt 3 tablespoons of the butter in a medium saucepan and saute the shallots over moderate heat until soft but not brown. Add the rice, shiitakes and Roasted Garlic and stir in the wine and some stock. Saute evenly until the liquid is absorbed. Continue adding small amounts of stock and cooking in this manner until the rice is creamy but the center is firm, about 15 minutes. When the risotto is done, stir in the remaining 1 tablespoon of butter, the cheese, lemon zest, asparagus and chives, and season with salt and pepper. Serve in warm bowls garnished with chopped chives and shaved Parmesan. This recipe yields 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9654 broadcast 08-05-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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