Springy Mushroom Risotto With Asparagus tips Recipe SpicedYankee

• 6 c Stock- your choice of vegetable or chicken
• 2 tbs butter
• 2 c diced, cremini mushrooms
• 1 Shallot, diced
• 1/2 of a Sweet Onion, diced
• 1 Bunch of Asparagus, trimmed of hard stalks
• 1 clove of garlic, minced
• 1 c Arborio rice
• 1/3 c of white wine ( I used a Chardonnay)

1. melt the two tablespoons of butter over medium heat and throw in the diced mushrooms.
2. once they begin to brown, add the diced shallots and onion and allow to cook till softened- 2 to 3 minutes.
3. add minced garlic and rice, give it a light stir just to coat with juices extracted from mushrooms and onion.
4. add wine, and continuously stir till it is absorbed by the rice mixture.
5. get ready, this is where your arm muscles are put to the test.
6. start adding the simmered broth, about half a cup at a time, continuously stirring it till it is completely absorded.
7. after youve added about 4 cups of the broth, add in the trimmed asparagus spears so they can cook as you mix in the remaining 2 cups of broth.
8. once ristto reaches desired consistency, take off heat and serve immediately.
9. if you like, you can mix in some grated parmigiano reggiano cheese for an added level of creaminess.

your choice, butter, cremini mushrooms, shallot, sweet onion, stalks, clove of garlic, arborio rice, white wine

Taken from www.chowhound.com/recipes/springy-mushroom-risotto-asparagus-tips-11832 (may not work)