Roasted Asparagus and Shiitake Risotto

Roasted Asparagus and Shiitake Risotto

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Serves 8

  • 1 lb. Fresh Asparagus
  • 2 T Olive Oil
  • 2 T Butter
  • 2 oz. Onion, finely diced
  • 12 oz. Shiitake Mushrooms, stemmed and sliced
  • 1 lb. Arborio Rice
  • 3 pt. Chicken Stock or Broth (warm)
  • 3 oz. Parmesan Cheese
  • 2 oz. Butter
  • Salt
  • Pepper
  1. Preheat oven to 425 degrees. Cut bottom quarter of asparagus stems off and discard. Place remaining asparagus in a bowl, coat with olive oil, and season with salt and pepper. Arrange on a small sheet pan and place in oven for 4-6, minutes depending on size of asparagus. Allow to cool. Cut into 1-inch pieces and reserve.
  2. In a heavy saucepot over medium heat, melt 2 T of butter. Add onions and mushrooms and cook until onions are translucent. Add the rice and stir to coat with the butter. Season with a little salt and pepper. Add 1 pint of chicken stock and bring to a simmer, stirring constantly until the rice has absorbed the stock. Repeat with the remaining stock, 1 pint at a time.
  3. Carefully fold in the cut asparagus and finish risotto by adding the remaining butter and parmesan cheese. Adjust seasoning and serve.

*If you want to start the risotto and serve later, just add initial 2 parts of stock and finish with the final third and remaining ingredients right before serving.

Blackened Salmon

Serves 4

  • 4 ea. Salmon Fillets (skin removed), 4-5 oz. each
  • 4 T Cajun Spice (see note)
  • 4 T Butter, melted
  • Salt
  1. Season Salmon Fillets with salt, and coat both sides with Cajun spice.
  2. Place salmon fillets in a very hot cast iron skillet. Lightly drizzle melted butter over the this will produce a lot of and cook until starting to turn dark, but not black. Turn over and finish cooking. Salmon may also be grilled after coating with spice if you do not want to produce smoke in your kitchen.
  3. smoke top

*You can use a store-bought Cajun spice or prepare your own by mixing 1 tsp. of each of the following: basil leaf, leaf thyme, leaf oregano, dried rosemary, leaf marjoram, dried parsley, onion powder, garlic powder, chili powder, ground cumin, ground white pepper, ground black pepper, cayenne pepper, and 2 tsp. Old Bay and paprika. If you are missing a few ingredients, just omit. For less spice, reduce amount of pepper.

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Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

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