Wild Mushroom and Asparagus Champagne Risotto
Mary Jacqueline Atkinson
Contributed by: Mary Jacqueline Atkinson Add a little flair to your rice with wild mushrooms, asparagus, and champagne.
ingredients
- 3 cups chicken broth
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 3 finely chopped shallots
- Kosher salt and freshly ground black pepper
- 1 cup Arborio rice
- 1/2 cup champagne
- 3/4 cup wild mushrooms (any combination of shiitake, cremini, oyster, etc.), cooked and coarsely chopped
- 1 bundle asparagus, cooked and cut into 1-inch pieces
- 2 ounces grated Parmesan, approximately 1/2 cup
- 1 teaspoon grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
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notes
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.
Source: Mary Jacqueline Atkinson
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