Dinner Tonight: Asparagus and Shiitake Risotto Recipe

Serves: 4 Save

Ingredients (10)

  • 5 cups chicken broth
  • 1 cup water
  • 1 pound asparagus, ends trimmed, stalk cut into 1/4-inch thick slices, tips left 1 1/2-inches long
  • 1 tablespoon olive oil
  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 pound fresh shiitake mushrooms, stems discarded, caps cut 1/4-inch thick
  • 1 small onion, chopped
  • 1 1/2 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 ounces (about 1 cup) Parmigiano-Reggiano

Directions

Learn how to make this recipe at Serious Eats

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish

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