In my great spring rush to cook asparagus, over and over — finally, a fresh, non-leafy green vegetable at the farmers market! — I always include risotto in the rotation. When I snap the ends of asparagus to trim it, I save them up to make a one-vegetable broth, and use that to swell the short-grain rice in the classic Italian dish. The rest of the spears get sauteed until tender, set aside and then folded back into the risotto at the end of cooking.
Well, here’s another idea that had never occurred to me: using asparagus in a red-wine risotto, one of my favorite iterations, and pairing it with mushrooms.
Why not? Turns out that the flavors match, while the asparagus offers something this particular risotto desperately needs: a burst of green to offset that dull mauve color.
If you’re not already on the risotto bandwagon, let me get you aboard by telling you this: It’s so much more malleable, forgiving and even easy than we have been taught. You don’t really have to stir constantly — every now and then is fine — and as long as the heat is kept on the low side and you add the hot liquid gradually, you’re in business. Arborio and other short-grain rices get wonderfully creamy without much effort on your part, and yet risotto is impressive enough that dinner party guests will think you’re a casual, unassuming genius if you serve it in between a simple salad and a homey dessert.