Mushroom & asparagus risotto with burnt sage......
- 1.5 cups of arborio rice
- 2 x cups of chicken or vegetable stock
- 1 x cup of dry white wine
- A big bunch of mushrooms (swiss brown, flat and shiitake)
- 1 x brown union
- 1 x large leek
- 2 x clove of garlic
- 1 x bunch of fresh asparagus
- 1 x bunch of sage
- Parmesan cheese
What you need to do:
- Chop up the onion, leeks and garlic into little bits, put them in a hot pan with a bit of olive oil and simmer into they smell delicious and are nice and soft
- Add the chopped mushrooms and asparagus into the pan and add a bit of stock and a splash of wine and bring to boil
- Add the rice and stir through and gradually add the reminder of wine and stock until the rice has completely absorbed it and the rice is soft and creamy - taste test the way through and season accordingly. All ingredients have a party in your mouth when dancing with salt.
- Half way through cooking the risotto, perhaps 8-10 mins through add a little oil to a hot pan and put a bunch of sage in until crisp
- Serve into bowls, top with sage, parmesan to taste and plenty of vin0 - Forester Estate, Semillon Sauvignon Blanc 2009 went down like liquid gold.
This risotto is like eating a big hug! Healthy and a little heavy, it is perfectly paired with the white wine needed to prepare it and a big palm full of parmesan. For those pigs cutting down on calories it goes perfectly with some grilled chicken and a spinach salad, who knew fungus could taste so good!