Wild Mushroom, Roasted Sweet Pepper and Asparagus Risotto

Essential  Cuisine

Essential Cuisine

Premium Supplier 21st February 2012

Wild Mushroom, Roasted Sweet Pepper and Asparagus Risotto

You should use Arborio, Carnaroli or Vialone rice for your authentic risotto.

The secret of a good risotto is all in the texture and look of the rice.
The best tip is making sure that when the rice has been tossed and quickly fried that it has started to crack. If you examine the rice carefully you will see fine lines appearing on the grains, and it will also go slightly translucent. At this point the rice will allow the stock to be absorbed.
Also make sure that the stock is hot; cold stock will result in the risotto cooling down and the rice going stodgy.
Some people say the best risotto is stirred in the same direction this again stops the rice from going too stodgy.
Finally always make sure you use the best stock possible


  • 2tbsp Olive oil.
  • 100g Chopped onion.
  • 2 Finely chopped garlic cloves.
  • 300g Risotto rice (see our tips).
  • 100ml dry white wine.
  • 20g Essential Cuisine Vegetable Stock.
  • 700ml Water.
  • 125g Sliced wild mushrooms, quickly fried in butter.
  • 125g 2cm dice of red or yellow peppers, oven roasted in olive oil.
  • 125g Blanched asparagus spears (cooked for 3 minutes in boiling salted water, then refreshed in iced water and drained) approximately 16 spears.
  • 2tbsp Mascarpone cheese.
  • 1 Knob unsalted butter.
  • 1tbsp Finely chopped fresh herbs (parsley, chives, chervil).
  • Parmesan cheese (optional).
  • A good twist of freshly ground pepper.
  • Sea Salt. Season to your taste.


Heat the olive oil in a good pre-heated thick-bottomed saucepan. Add chopped onion and the garlic and cook for 10 - 15 minutes without allowing the onion to brown.
Add rice and sauté (lightly fry) with the onions and butter until the rice becomes translucent (slightly see through) and starts to crack. Add the wine and stir.
Make up the Essential Cuisine Vegetable Stock with boiling water.
Add the "hot" stock, one ladle at a time to the rice, constantly but gently stirring.
Continue until all of the stock has been absorbed, the rice should still have a bite to it (al dente).
Carefully stir in the cooked wild mushrooms and roasted peppers making sure it is thoroughly heated through.
Gently warm the asparagus spears in hot butter in a separate pan
Remove from the heat and stir in the mascarpone and butter and correct the consistency with hot water if required, sprinkle in the chopped herbs. And season to your taste
As with all risotto serve immediately on a warmed dish, arrange the reheated asparagus spears on top and garnish with shaved parmigiano and drizzled with olive oil.

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