Spring Risotto (with asparagus, mushrooms & mushroom jus reduction)

Inspired by:  Risotto in Milan

Add roasted baby yellow beets as garnish 

Spring Risotto:  Serves 6 (keep any extra for arancini)

• 2 cups of arborio rice
• 6 cups (1.5l) of water
• 2 cubes of mushroom bouillon (or vegetable bouillon)
• 1 large shallot, finely diced
• 1/2 cup (120ml) of dry white wine
• 3 - 4 tbsps of nutritional yeast (to add cheese flavour - this is a superfood!)
• 1 tbsp of hemp hearts (also a superfood and adds creaminess)
• 8 green asparagus, tough ends (about 2 inches - 5cm) removed 
• 8 medium cremini mushrooms, washed and sliced
• 1 cup of dried mushrooms of your choice + hot water to soak them
• oil for sautéing
• salt and pepper and a little cornstarch 

How to make it:

Start by putting the dried mushrooms in a bowl and covering with hot water.  Let them soak for 45 minutes.

Put the water (6 cups - 1.5l)  in a medium sized saucepan over medium heat.  Add the 2 cubes of mushroom bouillon and let dissolve.  Keep over low heat while you are making the risotto.

Heat 1 tbsp of oil in a large sauce pan and sauté the sliced, fresh mushrooms, with a pinch of salt,  for about 5 minutes over medium heat.  When you begin to notice that the mushrooms are releasing water, transfer them into a chinois/sieve placed over a small bowl to recuperate the mushroom jus.  Using a large spoon, press down on the mushrooms to help release as much liquid as possible.

After the dried mushrooms have soaked and softened, strain them also, pressing down with a spoon, and reserve both portions of jus that you have recuperated together.

Place 1 tbsp of Earth's own butter (or oil) in the pan, turn heat to medium high and return the mushrooms, together with the soaked dry mushrooms, in the pan to colour.  Cook for another 5 minutes, season with salt and pepper and set aside to add to the risotto at the end of the cooking process.

At this point, you can place the mushroom jus in a small saucepan and bring it to a simmer.  Allow it to reduce for 30 minutes until you are left with 1/2 cup of concentrated mushroom jus.  Dilute 1 tsp of corn starch in 1 tbsp of water and add to the simmering jus to thicken.  Once it has reached the desired consistency, taste, season and keep warm until you are ready to plate and serve with the risotto.  This step is optional, you can also just choose to add the mushroom jus, without reducing it,  to the bouillon for added flavour that will be go directly into the risotto.

While the mushrooms are cooking and jus is reducing, cut the asparagus stems in 1/2 inch (13mm) pieces but keep the tips longer (1 inch-2.5cm) for garnish.  Using the same pan you cooked the mushrooms in (no need to clean it), add another tbsp of oil and the asparagus pieces.  Sauté for 2 minutes over medium high heat.  Add 2 tbsps of water and cover for 1 minute to steam the asparagus.  Season and reserve with the mushrooms to be added at the end.

Finally, to make the risotto, put 2 tbsps of oil in a large pan and turn heat to medium high.  Add the diced shallot (1 large) and allow to soften, stirring for 30 seconds (you don't want it to colour).    Add the arborio rice (2 cups) and stir it well for about 2 minutes so that it becomes shiny and coated in oil.

Add the white wine (1/2 cup - 120ml) and let it simmer until it is almost all evaporated (about 30 seconds).   Add 2 cups (500ml) of the warm mushroom stock, stir and allow to simmer for 5 minutes.

When you notice the liquid is almost all absorbed, add another two cups of stock to the rice and continue this process - stirring the risotto regularly.   Add the last two cups of stock and taste the rice when the liquid is almost completely absorbed.   If it is still too hard, continue to add hot water, 1/2 cup at a time until it reaches the texture you like.

Once the risotto is cooked, stir in the nutritional yeast (3 - 4 tbsps) and hemp hearts (1 tbsp).  Add the reserved asparagus (keep some tips as garnish for plating) and the sautéed mushrooms.   Taste and season if necessary.

Both nutritional yeast and hemp hearts can be found in health  food stores 

Costco, in Montreal, also sells big bags of these

To serve, spoon the risotto in the centre of your bowl or plate and drizzle a few tablespoons of the heated, reduced jus around it.  Top with a few asparagus tips, some fresh herbs (if you have them - basil or tarragon work really well) and roasted baby beets for colour.

 Enjoy!