Mushroom And Asparagus Risotto

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb mushroom (assorted)
• 1 ounce dried mushroom
• 1 bunch asparagus, trimmed
• 1/2 cup olive oil
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 onion, finely chopped
• 2 cups arborio rice
• 1 cup dry wine
• 6 tablespoons unsalted butter
• 1 cup parmesan cheese (grated, use the best you can buy)

Recipe

• 1 prepare fresh mushrooms by cleaning and stemming. set the stems aside. cut the mushrooms into 1/2-inch pieces. set aside 1/3 of the mushrooms and coarsely chop them into smaller pieces.
• 2 put dried mushrooms, the stems from the fresh mushrooms, and six cups of water in a saucepan; bring to a boil over high heat. let boil for two minutes, then remove from heat and let stand for 20 minutes. strain mixture through a sieve, retaining mushroom stock and discarding the solids. keep mushroom stock warm on low heat.
• 3 prepare asparagus: cut off 2-inch tips of each stalk and set aside. take the remaining asparagus spears and cut crosswise into 1/4" pieces. bring a small pan of salted water to a boil and add asparagus tips; cook until tender-crisp (about two minutes). drain and immediately plunge into an ice bath or very cold water to stop cooking. repeat the process with the 1/4" asparagus pieces. (keep them in separate bowls, because they're being added at different times.).
• 4 in large skillet, heat two tablespoons of olive oil and add the larger mushroom pieces (that's the 2/3 portion of the mushrooms). cook, stirring, until golden brown (about two minutes); season with salt and pepper to taste. add asparagus tips and cook until lightly browned (another minute or two). remove from heat and set aside.
• 5 heat 3 tablespoons of oil in a saucepan over low heat; add garlic and onion and cook until translucent (about two minutes).
• 6 add rice and stir to coat. add wine and two teaspoons of salt and raise heat to medium-high; cook, stirring constantly, until wine evaporates (about two minutes).
• 7 add 1/2 cup of warm mushroom stock and cook, stirring constantly, until liquid is evaporated. repeat this process two more times.
• 8 add reserved coarsely chopped mushrooms (that's the 1/3 of mushrooms cut into smaller pieces, that you haven't sauteed yet) and pepper to taste. continue adding mushroom stock, 1/2 cup at a time, and cook, stirring constantly, until liquid has evaporated. (should be 20 to 30 minutes total for the process of adding the mushroom stock).
• 9 add the 1/4" pieces of asparagus to the risotto and cook, stirring, for one minute.
• 10 remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. stir until butter has melted and mixture is well combined.
• 11 serve risotto topped with sauteed mushrooms and asparagus tips.
• 12 note: i don't use as much olive oil (or as much butter) as the recipe recommends, and it still turns out fabulously.