Wild Mushroom Risotto with Asparagus & Black Truffle Oil

Serve with St. Supery Dollarhide Ranch Cabernet Sauvignon

Risottos seem a bit complicated at first glance, but once you get the hang of it they are a great addition to any cooks repertoire.  The basic preparation of the rice remains the same while allowing you to be creative in the choice of ingredients.

½ pound assorted wild mushrooms - sliced (morel, porcini, chanterelle or whatever is available)
1 cup asparagus – sliced on the bias into 1/2” long pieces
¼ cup shallots finely chopped
1 teaspoon garlic - minced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon lemon zest - grated
1 ½ cup arborio rice
4 cups veal stock or low sodium beef broth - hot
½ cup cabernet sauvignon (St. Supery of course!)
½ cup Italian parsley – chopped
¾ cup parmesan cheese – freshly grated
1 tablespoon black truffle oil
salt and pepper

Place 2 tablespoons of the butter and the olive oil into a large sauté pan. Sauté the shallots, mushrooms and asparagus over medium heat until just cooked. Season to taste with salt & pepper. Set aside.

Bring the stock to a simmer in a medium saucepan.  Melt 2 tablespoons of butter in a large saucepan and sauté the rice and garlic for about 5 minutes – stirring constantly. Add the wine and cook until absorbed. Add the hot stock, one cup at a time until each addition is absorbed.  The rice should be fully cooked but not mushy.  Add the asparagus/mushroom mixture, parmesan, lemon zest and parsley.  Adjust the seasonings and divide between 4 warm bowls.  Drizzle with black truffle oil and serve.

Serves 4 as a main course.