I can see how using red wine can add depth of flavor, but I hate the color it turns the rice. Using a lovely, crisp dry white wine like a chardonnay would be my choice for this dish.
Asparagus & Mushroom Risotto
From EatingWell: May/June 2012
For this deep, rich red-wine mushroom risotto recipe with fresh spring asparagus, we like it best when it’s made with mushroom broth (which you can find in well-stocked supermarkets), but any type of vegetarian broth works.
4 Reviews for Asparagus & Mushroom Risotto
I think this risotto recipe had an extra cup or two of liquid as compared to other risotto recipes I've made, so it took a little longer. But! It was worth it and I will definitely make this again. The flavors were subtle but it was definitely not bland. Also, cooking with wine is always good because then you have some to drink while you're working. :)
The wine turns the rice a weird gray color but what it lacks in looks it makes up for in taste. For best results take your time adding the liquid as it's not a dish you can rush through.
So yummy. We served with marinated sirloin steaks.
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