Matt Moran’s Mushroom And Asparagus Risotto

November 25, 2010

Matt Moran’s Mushroom And Asparagus Risotto

Recipe: Aria Catering

Serves 6


750 ml chicken stock
50 ml extra virgin olive oil
1 clove garlic, crushed
2 golden shallots, finely chopped
250 g risotto rice
50 ml white wine
50 g butter
50 g white oyster mushrooms, torn in half
50 g chestnut mushrooms,torn in half
50 g Swiss brown mushrooms,roughly sliced
50 g button mushrooms, roughly sliced
salt and pepper
1 bunch asparagus
50 g parmesan (preferably reggiano)
50 g mascarpone
2 teaspoons roughly chopped tarragon
1 tablespoon roughly chopped flat-leaf parsley
juice of 1/2 lemon


Bring the chicken stock to a simmer in a saucepan. Heat the olive oil in a heavy-based saucepan and cook the garlic and shallots for 2–3 minutes until softened. Stir in the rice until it is coated in the oil, then pour in the wine and simmer until it is completely absorbed. Add a ladle of chicken stock and stir constantly until the rice has soaked it all up. Add the remaining stock in this way, allowing the liquid to simmer but not boil. Heat half the butter in a frying pan and sauté the mushrooms for 3–4 minutes until tender. Season with salt and pepper, then add them to the rice.

While the rice is cooking, cut off the tips of the asparagus and thinly slice the stalks on a diagonal using a mandolin or vegetable peeler. Place all the asparagus in a pot of boiling water for 30 seconds then remove and refresh in iced water. Remove and drain on paper towel.

When the rice is tender and all of the stock has been absorbed, remove the saucepan from the heat. Grate the parmesan over the rice, then stir in the mascarpone, asparagus tips, chopped herbs and remaining butter. Season with salt and pepper giving the risotto a gentle stir, then squeeze the lemon juice over the top, sprinkle over the remaining asparagus and serve.

Matt Moran launches Aria Catering…

“People have been asking us for ages to cater for special events and private functions, but we’ve been blown away by the increase in these sorts of requests over the last twelve months,” said ARIA co-owner Matt Moran.

“When it comes to events, there’s demand in Sydney for something different to make it memorable. It doesn’t matter if the event’s for a few friends or a thousand people, it needs to make its mark. And the people who have been asking us to consider this sort of thing have switched on to the fact that having remarkable food is an easy way to make their event special.

“Like our restaurants, ARIA Catering will be all about excellent food using great produce. We’re not offering standard packages; every event will get its own menu based on what’s in season, with creations that bring occasions and themes to life,” Matt said.

Visit ariacatering.com.au for menu ideas for your next event.

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