Italian Meatloaf and Wild Mushrooms Braised in White Wine with Asparagus Risotto
"This is a meatloaf dish worthy of being served even on more formal occasions. Traditionally, in Italy, risotto would be offered as a first course, and you may serve it that way if you prefer. When prepared correctly, there is simply nothing that compares to risotto. It is not difficult to do, but the process does require constant attention, and it should always be prepared just before serving as it does not hold well...."
INGREDIENTS
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For the Meatloaf:
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2 tablespoons olive oil
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1 onion, diced, plus 1 onion, sliced
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2 garlic cloves, minced
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2 slices "day old" bread
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2 tablespoons milk
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1 1/2 pounds lean high-quality ground beef
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1/2 cup freshly grated parmesan cheese
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2 tablespoons chopped prosciutto, or other cured ham
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2 eggs, beaten
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1 tablespoon butter
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1 cup dry white wine
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1/2 cup beef stock
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6 ounces wild mushrooms (such as porcini or shiitakes), sliced
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2 tablespoons minced parsley
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1 tablespoon minced lemon zest
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For the Asparagus Risotto:
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12 ounces asparagus
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3 cups water
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2 cups vegetable stock, or chicken stock
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1 teaspoon salt
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5 tablespoons butter
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2 tablespoons olive oil
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2 tablespoons minced onion
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1 1/2 cups Arborio rice
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1/2 cup freshly grated parmesan cheese
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