August Red Wine Recipe - Risotto with Asparagus, Mushroom and Chicken
Ingredients (serves 6)
500 gms mushroom, chopped finely
500 gms asparagus, sliced
1 large onion, chopped finely
2 sticks celery
75g unsalted butter
300 grams chicken meat, chopped into small cubes
Nutmeg, grated fresh
2 sprigs thyme
500 gms risotto rice
100 mls Prosecco or burgundy white wine 200 ml vegetable stock*
10 sage leaves
50 grams parmesan
*Vegetable stock - pre-prepare by simmering one carrot, one leek, one garlic clove, one onion, bunch parsley, ten black peppercorns and half a glass of white wine in 1 litre boiling water for three hours. Simmer down to 200mls, drain off vegetables, retain stock.
In a thick-bottomed pan, heat half the butter and add the chicken, cook lightly until browned and then add the onion and celery. Cook for a couple of minutes and then add the mushrooms and asparagus with the nutmeg and thyme and stir into the mix.
Add in the rice and ensure the rice is covered completely by the butter / oil mixture, this protects the rice for the cooking procedure. Add Prosecco / white wine and keep on medium heat then add pre-prepared vegetable stock and lower heat to simmer.
After ten minutes add the sage leaves, sliced and then cook for a further 15 minutes until the rice is al dente. Stir in the remaining butter and one third of the parmesan and take off the heat. Serve with the remaining parmesan.
Certain red wines may be slightly chilled to pair best with this lovely dish!