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Recipe online

fissler.com/en/blogs/recipes/porcini-mushroom-risotto-with-brown-butter-and-asparagus

Recipe

Alexander Herrmann's porcini mushroom risotto with nut butter asparagus

Author: Alexander Herrmann

Total Time
40 min
Cooking Time
15 min
Preperation Time
25 min
Yield
4 people

Ingredients

  • 300 gRisotto rice
  • 2 pcs.Shallots
  • 2 toesgarlic
  • 100 mlWhite wine
  • 450 mlVegetable broth
  • 450 gPorcini mushrooms, frozen (small to medium size
  • 100 gParmesan, finely grated
  • 80 gButter
  • 1 shotOlive oil
  • Salt
  • Freshly ground black pepper
  • FOR THE ASPARAGUS
  • 6-8 spearsAsparagus
  • 1 pc.Lemon
  • 1/2 bunchchives
  • 100 gButter
  • 1 pinchbread spice
  • Salt

Fissler products used

  • Vitavit® Premium Pressure Cooker
  • Ceratal® Comfort Frying Pan
  • Original-Profi Collection® Swivel Peeler

Instructions

  1. Step 1 of 8:

    Peel the shallots and garlic and dice them finely.

  2. Step 2 of 8:

    Heat the olive oil in the Pressure Cooker, add the shallots and garlic and sauté briefly, then add the rice and sauté it as well until the tips of the grains turn slightly translucent.

  3. Step 3 of 8:

    Then deglaze with the white wine, bring to the boil while stirring, top up with the stock, spread the frozen porcini mushrooms over the top whole, close the Pressure Cooker, set the cooking crown to level 3, and heat the pot on full hob power.

  4. Step 4 of 8:

    When the yellow ring appears on the Cooking Indicator, reduce the heat slightly, and as soon as the green ring appears on the Cooking Indicator, the 6-minute cooking time begins.

  5. Step 5 of 8:

    At the end of the cooking time, release the steam from the Pressure Cooker, remove the Lid, stir the risotto well, mix in the butter and finely grated Parmesan, and season again with salt and pepper to taste.

  6. Step 6 of 8:

    Peel the asparagus, cut it diagonally into pieces approx. 1.5-2 cm long, separating the tips as you go. Foam the butter in a large non-stick Frying Pan on the hob, add the asparagus pieces, and sauté them. After about a minute, add the asparagus tips as well, season everything with a pinch of salt, fry lightly, and toss occasionally. Once the asparagus is golden yellow and cooked, season with a little lemon zest, a few splashes of lemon juice, and a generous pinch of bread seasoning. Stir half of the seasoned butter from the Frying Pan directly into the risotto, and drizzle the remaining butter over the dish later when Serving.

  7. Step 7 of 8:

    Cut the chives into fine rings.

  8. Step 8 of 8:

    Divide the risotto between deep plates, arrange the brown butter asparagus on top, drizzle with the remaining seasoned butter from the Frying Pan, and sprinkle with the chives.