Asparagus is widely regarded as one of the best spoils of the spring harvest. Use this green veggie in a decadent manner by incorporating it with fanciful truffle oil. Create a beautiful spring dish with this recipe for Asparagus & Mushroom Truffle Risotto.
Risotto is a rich and generously flavored rice, created from diligent stirring and careful patience. Risotto is in itself a creamy and decadent dish, but one well worth the effort. Make this even more so by drizzling the final product with black truffle oil. This spring bounty of skinny asparagus, sliced mushrooms and chives all pair extraordinarily well with the earthiness of truffle oil.
Truffles are generally understood and correctly perceived to be an expensive ingredient. Fortunately, truffle oil is far less costly, as it is usually made synthetically to replicate the flavor of truffles and not from actual truffles. Truffles themselves, which are a type of fungus similar to mushrooms, sometimes cost as much as thirty dollars per ounce; truffle oil is considerably cheaper. It is also meant to be used solely as a finishing oil rather than a cooking oil (heat alters the taste), so small quantities are a used at a time.
This Asparagus & Mushroom Truffle Risotto is a classic example of a delectable truffle combination. Enjoy this recipe, and continue experimenting with truffle oil — it pairs remarkably well with eggs, potatoes, pasta, pizza, french fries and more!
- 2 cups arborio rice
- 6 cups vegetable broth
- 1 1/2 cups skinny asparagus, diced
- 3 cups mushrooms, sliced
- 2 tbsp chives, minced
- 1 tbsp black truffle oil
- 2 tbsp olive oil
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
Fill a large skillet with a couple inches of water. Bring to a boil; cook the asparagus until tender (approximately five minutes). Drain and transfer to a bowl of ice water. Next, heat the olive oil in the skillet. Saute the sliced mushrooms for a few minutes until lightly browned. Set aside.
In a small saucepan, bring the vegetable broth to a simmer. In the skillet, lightly toast the arborio rice for one minute. In half-cup increments, add the warmed broth to the rice.
Stirring frequently, continue adding the broth as it is absorbed. After approximately half an hour, the rice should be tender and of a creamy consistency. Stir in the asparagus, mushrooms, truffle oil, chives and parmesan. Add salt and pepper to taste.