Italian Meatloaf and Wild Mushrooms Braised in White Wine with Asparagus Risotto
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Ingredients

  • For the Meatloaf
  • 2 tablespoons olive oil
  • 1 onion, diced, plus 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 slices "day old" bread
  • 2 tablespoons milk
  • 1 1/2 pounds lean high-quality ground beef
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons chopped prosciutto, or other cured ham
  • 2 eggs, beaten
  • 1 tablespoon butter
  • 1 cup dry white wine
  • 1/2 cup beef stock
  • 6 ounces wild mushrooms (such as porcini or shiitakes), sliced
  • 2 tablespoons minced parsley
  • 1 tablespoon minced lemon zest
  •  
  • For the Asparagus Risotto
  • 12 ounces asparagus
  • 3 cups water
  • 2 cups vegetable stock, or chicken stock
  • 1 teaspoon salt
  • 5 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons minced onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup freshly grated parmesan cheese

Instructions

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