Risotto Recipe

Instructions for Making Mushroom Asparagus Risotto

1. 1

   Prepare the Red Wine Reduction

   In a small saucepan, combine the red wine and bring it to a simmer over medium heat. Allow it to reduce by half, which should take about 10-15 minutes. Set aside.

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes. Add the sliced mushrooms and asparagus, cooking until tender, about 5 minutes. Season with salt and pepper.

3. 3

   Toast the Rice

   Add the Arborio rice to the vegetable mixture, stirring for about 2 minutes until the rice is lightly toasted.

4. 4

   Cook the Risotto

   Gradually add the vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. This process should take about 20-25 minutes until the rice is creamy and al dente.

5. 5

   Finish the Risotto

   Once the rice is cooked, stir in the reduced red wine, the remaining butter, Gorgonzola cheese, and Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.

6. 6

   Serve

   Serve the risotto warm, garnished with additional Gorgonzola or Parmesan if desired.