Local Indiana Asparagus is now available! Use our fresh, local asparagus to make this delicious Wild Mushroom and Asparagus Risotto Recipe!
Piazza Produce has fresh, local asparagus from Melon Acres. Melon Acres is located in Vincennes, Indiana. They are the largest asparagus shipper in the Midwest. They ship between four and five million pounds of asparagus per year! The availability for the freshest, local asparagus is April and May. Order a case today to serve your guests this very popular and versatile vegetable this spring.
Our Ambiance Arborio Rice, perhaps the best-known rice imported from Italy, is a medium grain rice with a large central core that cooks firm to the bite. It has the ability to absorb four times its volume in liquid without becoming soft. This rice is an excellent choice for risotto, a classic Italian dish, which is rice combined with vegetables, meat or fish.
This dry, crumbly cheese originated from Northern Italy. It is often described as the “King of Cheeses”. Parmesan offers a buttery, sweet, nutty flavor that intensifies with age. It is a perfect complement to top off any Italian dish! Parmesan Cheese is available through Piazza Produce either shredded, grated, or as a whole wheel.
- 6 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- Kosher salt and freshly ground black pepper to taste
- 2 cups Arborio Rice
- 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
- 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
- 2 ounces grated Parmesan Cheese, approximately 1/2 cup
- 1 teaspoon grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
- In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
- In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
- Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat one more time. It should take approximately 35 to 40 minutes for all the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Season to taste with salt and freshly ground black pepper.