If you have been following this blog, you would know that I only started cooking very recently, that is end of last year. So, here is my another first attempt in making another Italian dish, risotto it is.
After some homework done, I decided to take on mushrooms, asparagus and courgette into this dish.
Ingredients (Serve 4)
- 1/2 courgette (grated and set aside)
- 1 box of fresh mushrooms (sliced and set aside)
- 3 pieces of dried Porcini (optional; soaked in hot water then drain)
- 1 white onion (sliced and set aside)
- 1 bunch of asparagus
- 1 clove of chopped garlic
- 1 chopped shallot
- 2 splashes of white wine
- Parmesan shavings
- 350 g of risotto (~85g per person)
- 1 1/2 cups of chicken stock
- Have all the ingredients cleaned and prepared in the above list of ingredients.
- Heat up a deep pot with 2 big lugs of olive oil followed by a knob of butter to melt until it froths.
- Add in onion to soften briefly, then shallots and garlic together.
- When they release aroma, stir in half of the grated courgette to soften with a lid on.
- Followed by mushrooms until their liquid is released.
- Splash some white wine over the mushrooms to be reduced for 1 minute or so.
- Add in risotto, make sure it is mixed in evenly with the existing ingredients in the pot.
- While stirring, add in a ladle of chicken stock.
- Once the stock liquid is dried up, replenish with another ladle. Repeat step 9 until the stock pot is used up.
- Meanwhile, cut up the asparagus in about 4 cm length. Blanch or steam the asparagus for 3 mins or until tender. Set aside.
- Check if the risotto is al dente and creamy.
- When it’s done, stir in cooked asparagus and sprinkle Parmesan shavings to finish off upon serving.