A vegetarian’s delight: Arborio rice cooked with a ladle of vegetable broth flavored with Maille Morel Mushroom and Chablis Mustard, garnished with green asparagus and oyster mushrooms.
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In a saucepan, bring the broth to a boil, add your rice and cook 7 minutes. Once the rice is cooked, 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. Grate half of the Parmesan and reserve the rest for garnish.
Cook asparagus in a saucepan of boiling salted water about 1-2 minutes and immediately blanch the asparagus to stop the cooking. Set aside a few asparagus tips for garnish. 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.
In another pan, pour a little olive oil and sauté 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. 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.
Serve your risotto in a bowl and garnish with a few asparagus tips, parmesan and chives and a drizzle of balsamic glaze.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille