Fantastic light risotto with asparagus and mushrooms in dark beer. A simple and easy Italian dish. Very tasty with the addition of Parmesan or some other cheese you like. Here is recipe how I prepare. Follow this recipe.
Ingredients: for 4 persons, very easy, total time: 55 min. cooking time: 45 min.
1 onion or 3 shallots / finely chopped
420 g of asparagus/diced on 3 cm
300 g of mushrooms/sliced on strips
250 g of rice
150 ml of dark beer
30 g of butter
3 cloves of garlic/ finely chopped
300 ml of vegetable broth/ 1/2 cube for soup + 300 ml water
4 Tbsp grated Parmesan/ or Robiola Cheese
1 Tbsp fresh parsley/ finely chopped
salt and pepper to taste
Preparation:
Pour 300 ml of water2 into a small pot and add 1/2 a soup cube. Cook until boiling, then turn off the heat.
Wash asparagus and mushrooms, and finely chop the parsley and onion.
Clean the asparagus well, remove the harder ends, and cut into smaller pieces.
Remove from mushrooms the stems and cut them into leaves.
Blend the mushroom stalks.
Pour 2 tablespoon of olive oil into a deeper pan, wait for it to heat up, then add finely chopped onion or shallots, simmer until they become transparent. Add the sliced asparagus, and simmer for 8 minutes, with constant stirring on low to moderate heat.
After the time has elapsed, add the mushroom leaves and blended stalks of mushrooms, stir and cover the pan.
Stir occasionally, simmer over low heat for about 20–25 minutes.
Season with salt and pepper. (Do not forget, a vegetable broth is already that salt!. Wait for the water to evaporate from the mushrooms, in a covered pan.)
After that, add the rice and fry it for 1–2 minutes. Then pour dark beer over it, when the rice has absorbed the liquid, and the alcohol evaporated after 3 minutes, add the vegetable broth, cook alla dente rice for about 20–25 minutes on a moderately moderate heat. Add water as needed, make sure that the rice is not too soft because then it is not risotto, always make it alla dente!
Just before the end, add butter, finely chopped garlic, and stir. When the butter has completely melted, add grated cheese, chopped parsley, stir well, turn off the heat and serve warm in plates.
Buon appetito!
NOTE: With this recipe, if you can't do without the taste of meat, you can add smoked bacon cut into cubes. In that case, put it after the asparagus to fry or fry it in another pan, then put it in the rice. If you don't like beer, you can use a little white wine. If you have leftover food from the risotto, store it in the refrigerator for 2 days. Before using this food, take it out 4 hours earlier to allow it to clear naturally, because rice is not very smart to reheat like potatoes and spinach!
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