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

Ingredients

  • For the Meatloaf:
  • 2 tablespoons olive oil
  • 1 onion, diced, plus 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 slices "day old" bread On Sale
  • 2 tablespoons milk
  • 1 ½ pounds lean high-quality ground beef
  • + 19 more ingredients
    • ½ cup freshly grated parmesan cheese
    • 2 tablespoons chopped prosciutto, or other cured ham
    • 2 eggs, beaten
    • 1 tablespoon butter
    • 1 cup dry white wine
    • ½ 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 ½ cups Arborio rice
    • ½ cup freshly grated parmesan cheese

TO PREPARE THE MEATLOAF: Heat 1 tablespoon of the olive oil in a small saucepan and sauté the diced onion over medium heat until golden, about 7 minutes. Add the garlic and sauté an additional 2 minutes. Remove from the heat and let cool. Pulse the bread in a food processor until crumbs form (you...

View full recipe at SpringPad

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