Alexander Herrmann's porcini mushroom risotto with nut butter asparagus
A special main course for the anniversary: To celebrate Fissler's 180th anniversary, two-Michelin-starred chef Alexander Herrmann has developed a recipe that will make gourmets' hearts beat faster: A creamy porcini mushroom risotto, refined with tangy Parmesan and gently cooked in a pressure cooker, combined with golden-brown roasted asparagus in nutty spiced butter. A harmonious interplay of flavors – ideal for home cooks who want to treat themselves and their guests.
40 minutes
Total Time
15 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| 300 g | Risotto rice |
| 2 pcs. | Shallots |
| 2 toes | garlic |
| 100 ml | White wine |
| 450 ml | Vegetable broth |
| 450 g | Porcini mushrooms, frozen (small to medium size |
| 100 g | Parmesan, finely grated |
| 80 g | Butter |
| 1 shot | Olive oil |
| Salt | |
| Freshly ground black pepper | |
| FOR THE ASPARAGUS: | |
| 6-8 spears | Asparagus |
| 1 pc. | Lemon |
| 1/2 bunch | chives |
| 100 g | Butter |
| 1 pinch | bread spice |
| Salt |
Instructions
Step 1 of 8:
Peel the shallots and garlic and dice finely.
Step 2 of 8:
Heat olive oil in the pressure cooker, add shallots and garlic, sauté briefly, add rice and sauté as well until the tips of the rice grains are slightly translucent.
Step 3 of 8:
Then deglaze with white wine, bring to a boil while stirring, add broth, distribute the frozen porcini mushrooms whole on top, close the pressure cooker, set the cooking crown to level 3, and heat the pot over high heat.
Step 4 of 8:
When the yellow ring appears on the cooking indicator, reduce the heat slightly and as soon as the green ring appears on the cooking indicator, the cooking time of 6 minutes begins.
Step 5 of 8:
After the cooking time has ended, release the pressure from the pressure cooker, remove the lid, stir the risotto well, stir in the butter and finely grated Parmesan, and season the whole thing again with salt and pepper.
Step 6 of 8:
Peel the asparagus, cut into approx. 1.5-2 cm long pieces diagonally, separating the asparagus tips. Melt the butter in a large, non-stick pan on the stove, add the asparagus pieces and sauté. After about a minute, add the asparagus tips as well, season everything with a pinch of salt, lightly fry, shaking occasionally. Once the asparagus is golden brown and tender, season with a little lemon zest and a few splashes of lemon juice, as well as a large pinch of bread spice. Stir half of the spiced butter from the pan directly into the risotto; drizzle the remaining butter over the dish when serving.
Step 7 of 8:
Cut the chives into fine rings.
Step 8 of 8:
Serve the risotto on deep plates, arrange the nut butter asparagus on top, drizzle with the remaining spiced butter from the pan, and sprinkle with chives.
