Risotto with Portobello Mushrooms and Roasted Asparagus

Last Friday night, I had guest over for dinner and wanted to make something special and delicious.  Given the size and set-up of my kitchen (teeny-tiny), risotto may not have been the most social choice as it requires constant attention, but my guest had no problem pulling up a stool and keeping me company while I prepared the meal.  Knowing how to make risotto is fantastic because it is a blank slate for culinary creativity.  I haven’t experimented too much on this front, but I know there are a million ways to vary the recipe to anyone’s taste.  My choice for this particular evening was risotto with portobello mushrooms and truffle oil (optional).  The total cooking time for this meal is 30-45 minutes, and the recipe for 3-4 servings is as follows:

Risotto Ingredients:

• extra virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, diced
• 1 1/2 cups arborio rice (risotto rice)
• 1/2 cup dry white wine
• 5 cups chicken broth, heated (vegetable broth may be used instead)
• 3/4 cup grated Parmesan cheese
• 3 portobello mushroom caps, gills removed and sliced
• salt and pepper, to taste
• truffle oil, to taste (optional)

Roasted Asparagus Ingredients:

• 24 large asparagus spears, washes and trimmed
• extra virgin olive oil
• salt and pepper, to taste

In a heavy, large saucepan, heat 2-3 tablespoons of the olive oil.  Add onion and sauté for about 3 minutes.  Add garlic and continue cooking for 1 minute.  Add rice and stir to coat with oil.  Cook the rice for 1-2 minutes, until it becomes translucent around the edges.  Add wine, and stir often until liquid is almost completely absorbed.  Add 1 cup of the chicken broth and stir often until almost completely absorbed.  Repeat this step until all the chicken broth is used and rice is tender and creamy.  Turn off the heat, add the Parmesan cheese.  Add salt and pepper, to taste.  Add a drizzle of truffle oil, to taste (optional).

For the mushrooms, heat some olive oil in a skillet.  Add mushrooms and sauté until cooked through.  Salt and peeper, to taste.  Add the mushrooms to the finished risotto, and mix thoroughly.

For the asparagus, preheat oven to 400°F.  Spread the asparagus spears in a single layer on a large, rimmed baking sheet.  Drizzle with the olive oil, and salt and pepper moderately.  Toss ingredients together and spread back out into a single layer.  Cook in the oven for 20-30 minutes, turning once, until slightly charred and crispy (see picture).