Equipment
Ingredients
Vegetables and Fungi
- 6 asparagus, peeled
- 170 g cremini mushrooms, cleaned and cut into bite-size pieces
- 45 g peas, cooked, tiny
- 4 shallot, peeled and minced
- 2 garlic, peeled and minced
Base and Liquids
- 450 g arborio rice
- 1900 ml chicken stock
- 120 ml white wine
- 60 g butter
- 30 ml olive oil
Seasoning and Garnish
- 11 g salt
- 2 g black pepper
- 9 g chives, minced
- 7½ g fresh chervil leaves
Nutrition (per serving)
Method
Blanch the peeled asparagus in boiling salted water (100°C/212°F) for 10 minutes until tender.
Drain the asparagus and rinse immediately under cold water to stop the cooking process.
Slice the cooled asparagus diagonally into 6mm (1/4-inch) pieces and set aside.
Melt 15g of butter in a medium skillet over medium heat.
Add mushrooms to the skillet, season with 1.5g of salt and a pinch of pepper, and sauté for 10 minutes until soft.
Bring the chicken stock to a boil in a medium saucepan, then lower the heat to maintain a simmer.
In a large saucepan, heat 30ml of olive oil and 30g of butter over medium-low heat.
Cook the minced shallots and garlic in the fat for 5 minutes until they become translucent and soft.
Add the Arborio rice to the large saucepan and stir constantly for 4 minutes to toast the grains.
Pour in the white wine and increase heat to medium, stirring until the liquid is fully absorbed.
Add the warm stock 120ml at a time, stirring continuously and allowing each portion to absorb before adding more.
Continue the stock addition process for 15 minutes until the rice is partially tender.
Cook for a few more minutes until the rice reaches an al dente texture, tender but firm to the bite.
Fold in the asparagus, mushrooms, peas, chives, remaining 15g of butter, and remaining salt and pepper.
Divide the risotto into shallow bowls and garnish with fresh chervil leaves.
Chef's Notes
- For the best risotto, always use Arborio, Carnaroli, or Vialone Nano rice. These short-grain varieties are high in amylopectin, which releases starch and creates the signature creamy texture.
- Keep your stock warm throughout the cooking process. Adding cold stock will shock the rice and hinder the release of starch, resulting in a less creamy risotto.
- Stirring is crucial for risotto. It helps to release the starches from the rice grains, creating the characteristic creamy consistency without the need for heavy cream.
- Taste and adjust seasoning frequently. The stock can vary in saltiness, and the rice absorbs a lot of flavor during cooking.
- Don't overcook the asparagus. Blanching it separately and adding it at the end ensures it retains its vibrant color and a slight crispness.
Storage
Refrigerator: 72 hours — Store in an airtight container; texture will become firmer over time.
Reheating: Add a splash of water or stock and heat gently on the stovetop while stirring to restore creaminess.
