Wild Mushroom Risotto with Asparagus Recipe

Wild Mushroom Risotto with Asparagus
By April Macdonald

Ingredients:
3 Tbsp Olive Oil

2 cloves garlic, chopped a sprig of rosemary (I substitute dried when I don't have it)

2 cups assorted mushrooms

salt and pepper

9 asparagus stalks

6 cups vegetable stock

2 Tbsp unsalted butter

1 medium onion, finely diced

2 cups ARBORIO rice

1/2 cup dry white wine, warmed

salt and freshly ground white pepper

2/3 c - 1 cup Parmesan Cheese

Directions:
Sauté the garlic, rosemary and mushrooms until gold brown. Season with salt and pepper and remove the rosemary and set aside. Remove the tough end of the asparagus and blanch or steam them for 5 minutes, rinse, cut into thirds and set aside. Bring stock to a slow simmer and keep over low heat. Meanwhile, melt the butter and add the onion and saute until translucent. Add rice and gently stir with a wooden spoon, using broad strokes in a figure eight pattern to sweep up the rice from the bottom of the pot. Cook for 4-5 min., until rice begins to look chalky. Add warmed white wine and stir until almost completely absorbed. Add 1 cup of hot stock at a time, stirring until almost completely absorbed before adding the next cup. When all stock has been added, salt and pepper it to taste. Add mushroom, asparagus and parmesan cheese. Stir til combined and serve.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6