Ingredients Jump to Instructions ↓

  1. 3 cups chicken broth

  2. 2 tablespoons unsalted butter , divided

  3. 1 tablespoon olive oil

  4. 3 finely chopped shallot s Kosher salt and freshly ground black pepper

  5. 1 cup Arborio rice

  6. 1/2 cup champagne

  7. 3/4 cup wild mushrooms (any combination of shiitake, cremini, oyster , etc.), cooked and coarsely chopped

  8. 1 bundle asparagus , cooked and cut into 1-inch pieces

  9. 2 ounces grated Parmesan , approximately

  10. 1/2 cup 1 teaspoon grated lemon zest

  11. 1/2 teaspoon freshly grated nutmeg

Instructions Jump to Ingredients ↑

  1. In an electric kettle or medium saucepan with a lid, heat chicken broth just to simmering. Keep covered and warm. In a large 3 to 4-quart heavy saucepan over medium heat, melt 1 tablespoon of the butter and drizzle in the olive oil. Add the shallots and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the shallots to brown. Reduce the heat to low. Add the champagne to the rice and stir often, until the liquid is completely absorbed. Once absorbed, add about ¼ cup of chicken stock and continue stirring as before. Repeat until all the chicken stock is absorbed into the rice. It should take approximately 35 to 40 minutes for all the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from heat and stir in the Parmesan, lemon zest, and nutmeg. Season, to taste, with salt and freshly ground black pepper. Serve immediately.


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