Risotto express with mushrooms, asparagus saffrons and dijon mustard herb maille.
Mains, Risotto, Pasta and Rice
IngredientsRecipe for 4
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 with the safran, add your rice and cook 7 minutes. Once pre-cooked rice, drain keeping the broth. Spread rice on a plate or cookie sheet to stop the cooking.Cut the mushrooms into thin strips. Finely dice the onion. Chop the thyme and garlic. Chop the chives. Remove the fibrous part of the asparagus and cut into 2cm long pièces keeping the heads intact for presentation. With half the Parmesan make shavings using 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 mustard and white wine then bring to boil again, 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 into the risotto, cook another minute to heat through. Remove from heat, add the grated Parmesan, half the chives and butter cubes with the mustard. Mix gently and adjust seasoning with salt and Pepper.Serve immediately
- To servePresent your risotto in a bowl and decorate a few asparagus tips, parmesan and chives and a drizzle of balsamic glaze.It's important to serve the risotto as soon as it is ready for optimal taste and texture