Risotto express with mushrooms, asparagus and dijon mustard herb maille.
Mains, Risotto, Pasta and Rice
IngredientsRecipe for 4 persons
For the risotto
For the garnish
- Olive oil
- Salt and pepper
Preparation time: 30 min
- General preparationIn a saucepan, bring the broth to a boil, add your rice and cook 7 minutes. Once pre-cooked rice, drain keeping the broth. Spread rice on a plate to stop the cooking.Cut the mushrooms into strips. Mince the onion. Chop the thyme and garlic. Chop the chives. Remove the fibrous part of the asparagus and cut into wedges. With half the Parmesan shavings make a peeler and grate the other half.
- Asparagus and mushroom preparationCook asparagus in a saucepan of boiling salted water about 1-2 minutes and immediately immerse in a bath of ice water to stop the cooking. Keep some asparagus heads aside for decoration.In a skillet, add a drizzle of olive oil and cook the mushrooms over high heat until browned. Season with salt and pepper, add the chopped fresh thyme and chopped garlic. Cook for 2 minutes.
- Risotto preparationIn another pan, pour a little olive oil and sweat the onion until tender. Add the rice, pour a ladle of hot broth, stirring often until liquid is absorbed. Add remaining broth ladle by ladle, stirring continuously until the rice is cooked but still al dente, about 7 to 10 minutes minutes.Stir in mushrooms and asparagus risotto, cook another minute to heat through. Remove from heat, add the grated parmesan, half the chives and butter cubes with mustard. Mix gently and adjust seasoning.
- To servePresent your risotto in a bowl and decorate a few asparagus tips, parmesan and chives and a drizzle of balsamic glaze.