Mushroom And Asparagus Risotto

• 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

1. 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. 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. 3) add mushrooms, season with salt and pepper, and saute, stirring, for about seven minutes, until mushrooms begin to brown
4. 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. 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. 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. 7) serve, sprinking atop additional cheese if desired

t butter, onion, garlic, t, white wine, mushroom, mushrooms, arborio rice, t

Taken from www.epicurious.com/recipes/member/views/mushroom-and-asparagus-risotto-1235910 (may not work)