The famous risotto from charlie's mother

To share a little more love and excitement with you, we have requested one of the most delicious recipes from our talented chef in Tulum: the famous risotto from Charlie's mother.

Mushroom and Asparagus Risotto

Ingredients

* 100 g portobello mushrooms

* 150 g asparagus

* 100 g butter

* 40 g Parmesan cheese

* 150 g Arborio rice

* 400 ml vegetable stock

* 30 ml white wine

* 1 small white onion

* Olive oil, as needed

Method

Finely dice the onion and mushroom stems into brunoise. Cut the tender part of the asparagus into pieces, reserving the tips for garnish. Blanch the asparagus for 1 minute, then immediately transfer it to an ice-water bath to stop the cooking process.

Heat a small amount of olive oil in a pan and sauté the mushroom stems and onion. Add the Arborio rice and toast it for 1 minute, stirring until the grains are evenly coated and slightly translucent.

Deglaze the pan with the white wine. Once the wine has reduced, begin adding the hot vegetable stock gradually, one ladle at a time, allowing the rice to absorb the liquid before adding more.

In a separate pan, sauté the sliced mushrooms and set them aside. Repeat the process with the blanched asparagus.

Cook the rice for approximately 15 minutes, stirring constantly. Add the sautéed mushrooms and continue cooking for another 2 minutes.

Remove the risotto from the heat and stir in the butter and Parmesan cheese. Cover and allow it to rest for 1 minute.

Stir well and serve in a deep plate or shallow bowl. Finish by arranging the asparagus tips on top.

Let us know how your creations have turned out :)