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Risotto express with mushrooms, asparagus and dijon mustard herb maille.

MAINS, Risotto, Pasta and Rice

Arborio rice cooked with a ladle of vegetable broth flavored and colored with Maille fines herbs Dijon mustard and ganished with green asparagus and oyster mushrooms for an original vegetarian dish.

Note You can pre-cook the risotto and stop the cooking process after about 15 minutes when the rice is still crunchy and before you add in all the garnish. Simply spread the risotto on a large cookie sheet. This way you can resume cooking when you are ready to serve by warming up your rice with the remaining broth and subsequently incorporating all remaining ingredients.

Ingredients

Recipe for 4 persons

For the risotto

300 Gr

Arborio rice

1 Unit(s)

White onion

200 Ml

White wine

1 Liter(s)

Vegetable stock

45 Ml

Maille fine herbs mustard

For the garnish

50 Gr

Butter

50 Gr

Parmigiano reggiano

0.50 Bunch(es)

Green asparagus

200 Gr

Oyster mushroom

1 Clove(s)

Garlic

6 Sprig(s)

Chives

Olive oil
Salt and pepper

Risotto express with mushrooms, asparagus and Dijon mustard herb Maille.

Preparation time: 30 min

General preparation
In a saucepan, bring the broth to a boil, add your rice and cook 7 minutes. Once pre-cooked rice, drain keeping the broth. Spread rice on a plate to stop the cooking.Cut the mushrooms into strips. Mince the onion. Chop the thyme and garlic. Chop the chives. Remove the fibrous part of the asparagus and cut into wedges. With half the Parmesan shavings make a peeler and grate the other half.
Asparagus and mushroom preparation
Cook asparagus in a saucepan of boiling salted water about 1-2 minutes and immediately immerse in a bath of ice water to stop the cooking. Keep some asparagus heads aside for decoration.In a skillet, add a drizzle of olive oil and cook the mushrooms over high heat until browned. Season with salt and pepper, add the chopped fresh thyme and chopped garlic. Cook for 2 minutes.
Risotto preparation
In another pan, pour a little olive oil and sweat the onion until tender. Add the rice, pour a ladle of hot broth, stirring often until liquid is absorbed. Add remaining broth ladle by ladle, stirring continuously until the rice is cooked but still al dente, about 7 to 10 minutes minutes.Stir in mushrooms and asparagus risotto, cook another minute to heat through. Remove from heat, add the grated parmesan, half the chives and butter cubes with mustard. Mix gently and adjust seasoning.
To serve
Present your risotto in a bowl and decorate a few asparagus tips, parmesan and chives and a drizzle of balsamic glaze.

You can pre-cook the risotto and stop the cooking process after about 15 minutes when the rice is still crunchy and before you add in all the garnish. Simply spread the risotto on a large cookie sheet. This way you can resume cooking when you are ready to serve by warming up your rice with the remaining broth and subsequently incorporating all remaining ingredients.

Cooking schedule