Asparagus Mushroom Goat Cheese Risotto


Wine can really elevate the complexity of flavors in your cooking. The components in white wine consist of sugar and acid, which can be very helpful ingredients when it comes to composing a recipe. It's important when cooking with wine to cook with wine that you would drink . Wine should intensify and accent and enhance, not mask the finished dish. It's important to add the wine and allow it to cook and meld with the other flavors in your dish. If it's added at the very end you will only taste alcohol and wine and not the subtle characteristics that wine lends to a finished dish.

There are many recipes and applications for wine when it comes to risotto. You'll find that when the addition of wine is a part of your risotto such as the one that follows, it does a very amazing thing to the creaminess of the risotto which by itself is a very rich dish. The addition of a dry white in this particular recipe includes asparagus ,mushrooms and a dry aged goat cheese. These ingredients really are enhanced by the addition of the Sauvignon Blanc that will be in the recipe. This is a recipe to enjoyed the enjoyed all year long. The use of a citrusy wine can really accent the other ingredients that are in recipe.

Asparagus Mushroom Goat Cheese Risotto

Recipe serves 4

1 quart Swanson's organic chicken broth 

One shallot

1 cup Arborio rice

1/2 cup Sauvignon Blanc

1/3 cup grated aged goat cheese or Parmesan cheese

1 cup asparagus tips ( reserve remaining stalk to make asparagus soup)

4 ounces Cremini or button mushrooms

1 sprig fresh thyme

5 tablespoons unsalted butter ( 2 tbsp for sautéing mushrooms and remaining 3 tbsp for risotto )

Directions: Slice mushrooms. Sauté in a pan with butter with the thyme until lightly browned and remove. Reserve for addition to risotto . Blend one shallot with 1/2 cup Sauvignon Blanc in blender until well blended. Reserve

Bring chicken broth to simmer in saucepan. Simmering broth should be on burner next to Arborio rice. Preheat 3 quart saucepan on medium and add 3 tablespoons unsalted butter when butter. When butter foams add cup of Arborio rice.

Sauté Arborio rice in butter until translucent. Add blended shallot and Sauvignon Blanc mixture. Continue stirring Arborio rice constantly while adding ladles full of chicken broth to rice mixture in sauce pan. Continue to add ladles full of simmering chicken broth while cooking and stirring the Arborio rice mixture. Cook Arborio rice mixture for approximately 18 minutes while adding chicken broth and stirring constantly. You will want mixture to be creamy and rice cooked al dente. Remove from burner and add grated aged goat cheese or Parmesan cheese, blanched asparagus tips, and sautéed mushrooms.

Serve risotto immediately in shallow bowls accompanied by what else but a crisp cool Sauvignon Blanc. Enjoy!

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