Ingredients
- 6 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- Kosher salt and freshly ground black pepper
- 2 cups Arborio rice
- 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
- 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
- 2 ounces grated Parmesan, approximately 1/2 cup
- 1 teaspoon grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
Instructions
- In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
- In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
- Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
- *Cook’s Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
Reviews
Best risotto I’ve ever had but I find that adding half the amount of white wine makes it much better
I made this for my relatives in Italy and they thought it was great. I’ve been making this for over a decade and have had no complaints.
I didn’t like this recipe at all. The flavors didn’t work for me. At least I still have some wine left.
I have made risotto many times and always liked it, but this recipe is wonderful. I sautéed the asparagus along with sliced baby bellas and added at the end. The actual risotto cooking time was 37 minutes on an electric stove. We just warmed the leftovers in the oven for lunch, and it was as good as last night!
This risotto is wonderful! It takes time to cook but is well worth every second. I served it with the Antipasti Stuffed Flank Steak. I’ll definitely make this again.
First time making risotto. It took me about 90 min. I wanted to make sure it was done right. Oh, was it delicious!
I watched Trish make this on TV with a very generous amount of garlic that is not in the online recipe. Also can’t eat cheese and found it delicious without it, although I missed the garlic, so the next time I will add it.
This recipe was exceptional. I will definitely make it again. Quick Tip: I have an electric range, so it is much harder to control the temperature – add an extra 1/2 cup of white wine and the rice will come out perfect! Great job, Alton!
Much like some of the other reviews here, I’m not a fan of nutmeg and I hate lemon zest in anything! So I made the recipe without either and doubled the amount of mushrooms, and it was wonderful. Creamy and al dente without the grains being undercooked and crunchy, or mushy and overcooked. I also added a bit more parmesan than the recipe stated and some fresh cracked black pepper at the end. Love this recipe because it’s simple to follow and the dish comes out perfectly.
I have to admit that I am not a huge fan of nutmeg so I normally skip it. In fact I didn’t miss the nutmeg or the lemon this time. I used every bit of the liquid and probably 30-40 minutes stirring away. I like to roast my asparagus: sprinkle with extra virgin olive oil, salt and pepper, 450 for 15 minutes or desired tenderness. I also used re-hydrated Shitake mushrooms. If you do re-hydrate, don’t forget to squeeze out the excess liquid after draining. Then chop and saute in a little butter. This was very comforting, creamy and nutty. It ended up the superstar of the evening. It tasted so good we put the protein back in the fridge and made it our meal. I think we’ll make it again it with a nice small piece of sea bass. Small so we can keep the risotto portion generous! YUM!