Mushroom Risotto

I have been thinking more and more about where our food comes from and whether or not I am purchasing food responsibly.  This is due in part to reading the book, Animal, Vegetable, Miracle by Barbara Kingsolver.  A great read, and highly recommended!  (For a funny commentary, click here.)  The book asks you to think about eating food in season rather than paying the price of the oil to ship food from all over the globe to satisfy our whim to eat raspberries in January.  

I decided I needed to do my part and dutifully headed over to the Saturday Farmer's Market.  I had the specific goal of discovering which foods are being grown in SoCal in March.  Lucky me!  A surprising large amount of produce can be grown here year round.  

Walking through the market I stopped at a stand that I normally pass by without a second glance. I was attracted the the table piled high with wild mushrooms and I knew right away that I wanted to use some in a risotto.  They were so pretty that I bought more than I needed.  I'll use the extras to make omelets.  

Here is the recipe.

Wild Mushroom and Asparagus Risotto

1 1/2 C chopped mushrooms

1/4 chopped parsley

1/3 C butter, divided

1 1/2 C arborio rice

1 onion, finely chopped

asparagus to taste - blanched and cut into 1 inch slices

1/2 C dry white wine

1/2 C grated romano cheese

salt and pepper to taste

4-5 C chicken stock (preferably homemade) Heat broth in a large pot and keep hot.

Finely chop the mushrooms and some fresh parsley.  Saute in 1 Tbsp of butter and 1 tsp of lemon juice until mushrooms brown and begin to give up their juice. Set aside.

Melt 1 Tbsp butter.  Saute onion until translucent.  Add rice and asparagus, stirring to coat.  Pour in 1/2 C dry white wine and cook until wine is absorbed or evaporated.  Add 1/2 C chicken broth.  Cook until broth is absorbed.  Continue to add broth 1/2 C at a time, cooking the rice slowly.  After 10 minutes, add the mushrooms.  Continue to add broth and cook rice until al dente. This may take 20 to 35 minutes.

Remove the rice from heat.  Add 1/2 C finely grated parmesan or romano cheese.  Salt and pepper to taste.  Let sit 5 minutes then serve.  Garnish with mushrooms and parsley.