Risotto with St George's Mushrooms and Asparagus is a modern British recipe for a classic dish of risotto rice cooked in vegetable stock until creamy that's flavoured with wild St George's Mushrooms, asparagus and Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Risotto with St George's Mushrooms and Asparagus.
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Risotto with St George's Mushrooms and Asparagus: Classic British recipe for a risotto of new season asparagus and wild St George's Mushrooms served in a blue bowl with a sprig of thyme.
Ingredients:
1kg young (ie fine-stemmed) asparagus
300g St George's Mushrooms, sliced
4 large shallots, chopped
30ml olive oil
350g risotto rice (eg carnaroli rice or Arborio rice)
1.25l hot vegetable stock
60g freshly-grated Parmesan cheese
90g butter
2 tbsp double cream
1 tbsp chopped parsley
salt and freshly-ground black pepper, to taste
Method:
Trim any woody or dry ends from the asparagus and trim into 8cm lengths. Plunge into boiling lightly-salted water and drain after 3 minutes. Remove any dirt from the mushrooms and trim if necessary and slice (halve any small ones).
Add 30g of the butter to a pan and use this to fry the mushrooms for about 3 minutes then set aside. Add the olive oil to a large heavy-bottomed pan and use this to fry the shallots for a few minutes, until just soft. Add the rice and stir to coat with the oil. Gradually add the stock one ladle at a time, stirring constantly to ensure that each ladleful has been absorbed before you add the next.
When the rice is almost done add the asparagus and mushrooms then stir-in the Parmesan cheese before adding a little more stock. Stir to combine and when the liquid has almost gone stir-in the butter, double cream and parsley.
Season to taste with salt and pepper and serve immediately.
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