cutie pie cook: jenn's cooking blog: asparagus & mushroom risotto (+truffle oil)

I really enjoy rice dishes, so it shouldn't come as a surprise that asparagus and mushroom risotto is frequently prepared in my kitchen. I am Asian after all. Asians love rice.

This recipe is fairly simple and straightforward. All it requires is a bit of prep work and some love.

2 Tbsp oil (I use grapeseed oil)

2 cloves of garlic

1 bunch of asparagus

1 box of mushrooms (8oz - button, cremini, portobello...etc.)

Salt and pepper to taste

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2 Tbsp butter

2 Tbsp oil

1/2 cup chopped onion

1 cup arborio rice (yields ~3 cups cooked)

2 cans of 14oz chicken broth or vegetable broth

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Infused white truffle oil (Buying truffle oil: examine label and make sure it's white truffle EXTRACT. White truffle essence or white truffle aroma is synthetic and not worth your money!)
Parmesan cheese (freshly grated is best)

1.) Blanch the asparagus spears for 1-4 minutes, depending on the girth of the spears. This is to soften the texture of the vegetable before fully cooking it. Click here for how to: blanch asparagus. My asparagus stalks were really thin, so one minute was enough.

2.) Cut the spears into one inch, bite size pieces.

3.) In a large pan, sauté the oil, garlic, and mushroom for 5 minutes. Add asparagus and sprinkle with salt and pepper. Sauté for another 5 minutes and set aside.

4.) In a pot, saute onion in butter and oil for about 3 minutes.

5.) Add rice and stir for about 2 minutes.

6.) Add 1/2 can of broth and continue stirring until liquid is absorbed. This is where the love comes in. Be prepared to stir a lot! It'll help the risotto develop a creamy consistency and keep it from burning.

7.) Gradually stir in 1/2 cans of broth until you have no more broth left or until the rice reaches your desired consistency. Keep stirring! At the end, the rice should be fully cooked through and look creamy in texture.

8.) Add rice to the asparagus and mushroom mixture. Combine, taste, and serve. Add additional salt and pepper here if need be.

9.) (Optional) Just to add a bit of richness and luxury, I drizzle my bowl of risotto with some white truffle infused oil. Two words: NEXT LEVEL.

10.) (Optional) You can also grate some parmesan cheese over it, but I think it's ohmylish enough without it.

mànmàn chī,