Recipe for: Risotto with Green Asparagus, Porcini Mushrooms, and Sage - photo 1
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Recipe for: Risotto with Green Asparagus, Porcini Mushrooms, and Sage

Pikantne Italian Cuisine Main Dishes 60 min Medium 6 wyświetleń ~28.12 PLN * - (0)
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Description

Creamy risotto with green asparagus, wild porcini mushrooms, and caramelized sage is a spring dish that also has a winter flavor, perfect comfort food. The dish is based on the classic Italian technique of slowly cooking rice with hot broth, with a Polish twist — fresh asparagus and porcini add seasonal freshness and earthiness. The risotto has a velvety texture, a distinct aroma of butter and parmesan, while the crispy sage leaves and a hint of lemon zest enhance the flavor and appearance. Serve it as a main course for Sunday lunch, a dinner with friends, or a festive addition to the table — it pairs wonderfully with a light arugula salad and a glass of white wine.

Ingredients Used

Ingredients (15)

Servings:
4
  • Arborio rice 320 g
  • Green asparagus 400 g
  • Porcini mushroom 250 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 50 g
  • Rapeseed oil 30 g
  • Vegetable broth 1200 ml
  • Dry white wine 100 ml
  • Parmesan 80 g
  • Sage 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Lemon 1.3 szt. (~100 g)
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~28.12 PLN (7.03 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients before you start cooking (mise en place). Heat the broth in a saucepan and keep it warm over low heat. Wash the asparagus, snap off the woody ends: hold the asparagus in two places and break it — it will naturally snap at the transition to the tough part. Trim the ends and cut the stalks into pieces about 2 cm long; set aside 8-12 tips (heads) separately for decoration.

Ingredients: Vegetable broth, green asparagus
Use a sharp knife and a cutting board. If you have a thermometer, the broth should be hot (almost boiling), but not boiling. Mise en place helps avoid overcooking the rice.
2

Clean the chanterelles with a soft brush or a damp paper towel — do not soak them in water, as they will absorb moisture. Cut into thick slices. Peel the onion and finely chop it. Peel the garlic and chop or crush it with a knife.

Ingredients: porcini mushroom, Onion, Garlic
Use a small mushroom brush or cloth; washing under running water will cause the mushrooms to 'sog' while frying.

Sautéing

3

Heat a large, wide skillet or heavy-bottomed pot (preferably 26-28 cm). Pour in the rapeseed oil and heat over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and slightly soft (it should be semi-transparent, not browned). Add the garlic and sauté for 30 seconds, being careful not to burn it.

Ingredients: Rapeseed oil, Onion, Garlic
Use a wide risotto pot (preferably with a thick bottom). A wooden spoon or silicone spatula will work best. If the onion starts to brown too quickly, reduce the heat.
4

Add arborio rice to the pot and stir for 1.5-2 minutes until the grains become slightly translucent at the edges and have a faint nutty aroma. This is called 'tostatura' — toasting the rice before adding liquid.

Ingredients: Arborio rice
Stir the rice constantly with a wooden spoon to prevent it from sticking; the grains should be slightly translucent at the edges, not completely transparent.

Risotto

5

Pour in the white wine and stir until the alcohol evaporates and the liquid is absorbed by the rice (this will take 1-2 minutes). Then add the first ladle of hot broth — pour in one ladle at a time (about 100-150 ml), stirring frequently. Wait until the rice almost absorbs the liquid before adding the next portion.

Ingredients: Vegetable broth, Arborio rice
Keep the broth hot on a separate burner; if you pour in cold broth, the cooking rhythm will be disrupted. Stir often, but you don't need to keep the spoon in the pot constantly — gentle movements every 20-30 seconds will be enough.
6

After about 8-10 minutes of cooking the risotto (after adding 4-6 ladles of broth), add the chopped pieces of asparagus (without the ends). Continue adding broth and stirring. Halfway through cooking (about 12 minutes from the start), taste the rice: it should be almost al dente — firm in the center but not hard.

Ingredients: green asparagus, Vegetable broth, Arborio rice
The total cooking time for the rice is usually 16-18 minutes; if the rice is too hard after 16 minutes, continue adding broth and check every 1-2 minutes.

Frying mushrooms

7

In a separate pan, heat 10 g of butter with a little oil. Sauté the porcini mushrooms over high heat for 4-6 minutes, until they release their moisture and start to brown slightly. Season with salt and pepper. 1-2 minutes before the end, add the chopped ends of the asparagus to keep them crisp.

Ingredients: porcini mushroom, Butter, green asparagus, Salt, Black pepper
Fry the mushrooms in a large skillet, do not overcrowd it — otherwise, the mushrooms will steam instead of browning. Use a metal spatula or a wooden spoon.

Sautéing sage

8

In a small skillet, melt the remaining butter (about 40 g) over medium heat. When it starts to foam, add the sage leaves one by one and fry for 20-40 seconds on each side until they become crispy. Remove and drain on a paper towel.

Ingredients: Butter, sage
Butter can foam quickly — make sure the leaves don't burn. Crispy sage is the result of temperature and a short frying time.

Finishing and serving

9

When the rice is al dente and has a creamy consistency (it should slightly flow when stirred, but not be watery), remove the pot from the heat. Add the sautéed mushrooms with asparagus, grated Parmesan, and the rest of the butter. Stir vigorously for 1 minute until the butter and cheese melt and combine — the risotto should be thick and creamy. Season with salt and freshly ground pepper to taste. If you have a lemon, add a bit of grated zest (about 1/2 teaspoon) and possibly a few drops of juice.

Ingredients: porcini mushroom, Parmesan, Butter, green asparagus, Salt, Black pepper, Lemon
Finishing with butter and Parmesan (mantecatura) gives the risotto a velvety texture; stir vigorously, but briefly. If the risotto is too thick, add 1-2 tablespoons of hot broth.
10

On plates, serve the risotto in portions, garnish with crispy sage leaves, a few tips of asparagus, and sprinkle with finely chopped parsley. Serve immediately — risotto tastes best hot and fresh.

Ingredients: sage, green asparagus, Parsley
Use wide plates or shallow bowls — risotto spreads out and absorbs faster on a small surface. Serve immediately, as risotto will thicken as it cools.

Fun Fact

💡

The technique of cooking risotto comes from northern Italy (the regions of Piedmont and Lombardy). Traditionally, risotto is creamy due to the released starch, not because of added cream — that's the secret to authentic risotto.

Best for

niedzielny obiad kolacja ze znajomymi spontaniczne przyjęcie wiosenne

Tips

🍽️ Serving

Serve the risotto immediately after finishing, garnished with crispy sage and freshly grated Parmesan. A light arugula salad with lemon vinaigrette and a glass of chilled, dry white wine pairs well with the risotto.

🥡 Storage

Store risotto in an airtight container in the refrigerator for up to 24 hours. To reheat, use a pan with a little broth and butter, stirring over medium heat until it regains a creamy consistency. Do not freeze — the rice will change texture.

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