Pepperoni and Shitake Risotto with Asparagus.
Jun 7th, 2008 by Paul
This is one of the staple dishes in my household, whenever we can’t decide what to eat, I generally end up making this. Recently I stopped using plain old button mushrooms replacing them with Shitake and the difference is amazing, the Shitake adds a real richness to the dish. It should also be noted that in a lame attempt to be healthy I usually avoid using any butter in this dish ( I’m sure there are laws against Risotto without butter).
Ingredients
- 2 cups Aborio rice
- 1 onion, diced
- 2 cloves garlic, crushed
- 200g Shitake mushrooms, diced
- 200g Pepperoni, diced
- handful of diced sundried tomatoes
- handful grated/shaved parmesan
- 1.5 L vegetable or chicken stock
- White wine
- Large bunch of Asparagus
- Olive Oil
Bring your stock to the boil and then reduce to a simmer, blanch the Asparagus in the stock for 5 minutes then immerse them in cold water.
Add plenty of olive oil to the bottom of your pan, and then add the onion and garlic.
When the onion starts to soften add in the tomatoes and the pepperoni
After a few minutes add in the mushrooms
Add the rice and stir it, you want each grain of rice to have a thin coating of olive oil, and then toast it stirring constantly for a couple of minutes
Pour in a good splash of white wine, and then start slowly adding the stock, always stirring
When the rice is aldente add the parmesan cheese and stir. Then lay the Asparagus on top, cover the pan and turn off the heat.
Serve the Risotto with the Asparagus draped over the top.
