While it remains one of the most underrated dishes, risotto is finally getting the recognition it deserves. This flavorful rice is amped with Parmigiano-Reggiano and white wine for the kick it deserves. Add some fleshy, green asparagus, and you have a dish that will complement any meal.
Winning recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sautéed, or the salt will pull out their natural water and they'll poach.