MUSHROOM AND ASPARAGUS RISOTTO

MUSHROOM AND ASPARAGUS RISOTTO image

Yield 6 servings

Number Of Ingredients 10

4 T butter, divided
1 c onion, diced
2 cloves garlic, minced
1 T extra virgin olive oil
1/2 c dry white wine
6 cups mushroom or vegetable broth
8 oz. mushrooms, thickly sliced
1 lb. asparagus, tough ends snapped off and cut into 1" pieces on the diagonal
1 1/2 c arborio rice
1/2 c parmigiano-reggiano plus 2 T for sprinkling on top

Steps:

1) bring broth to boil; add asparagus and cook three minutes; remove asparagus to bowl filled with ice water to stop cooking; drain and set aside; return broth to simmer 2) melt 3 T butter over medium heat; add onions, saute two minutes till beginning to soften; add garlic and continue to saute another 3 minutes 3) add mushrooms, season with salt and pepper, and saute, stirring, for about seven minutes, until mushrooms begin to brown 4) lower heat; add olive oil; add rice and stir to coat; cook one minute; add wine; cook until absorbed and wine scent disappears 5) about half a cup at a time, add simmering broth to rice, stirring often; wait until broth is absorbed before adding next laddleful; this should take about half an hour 6) when all the broth has been absorbed and the rice is creamy and soft, stir in the remaining T of butter; remove risotto from the heat and stir in cheese 7) serve, sprinking atop additional cheese if desired