Aasparagus And Three Mushroom Risotto

1. 1

   Bring the 5 cups of broth and water to a rolling boil in a large pot.

2. 2

   Add asparagus and cook uncovered until al dente (crisp tender), about 3-4 minutes.

3. 3

   Transfer asparagus with a slotted spoon to a bowl of iced water while leaving the broth/water to remain at a very low simmer, covered.

4. 4

   Heat oil and 1/4 cup butter in a heavy saucepan over medium-high heat until the foam lessens, the saute all three mushrooms, stirringfrequently, until browned, about 4 minutes. Season with salt and pepper . Transfer to a bowl.

5. 5

   Cook onion in 2 tbsp of butter in the same saucepan just used over medium heat, stirring until tender, about 3 minutes. Add the Arborio rice and stir for about a minute..

6. 6

   Add1/4 cup chicken broth and the heavy cream, stirring the mixture until the liquid is absorbed.

7. 7

   Ladle in 1 cup of the simmering broth and cook at a strong simmer, stirring until absorbed. Continue andding a ladleful of the broth, stirring, until absorbed. Frequently stir and let eachh addition of broth to be absorbed before adding the next ladleful. Do this until the rice is just tender and looks creamy, 18-20 minutes.

8. 8

   Remove from heat and stir in 1/2 cup of the cheese, 1 tbsp butter, and salt and pepper to taste.

9. 9

   Gently fold in asparagus and mushrooms, the cover pan and let stand for about a minute.

10. 10

    I like adding about a 1/8 tsp of garlic salt but it is not necessary.

11. 11

    Serve immediately with chives and remaining cheese on the side.

No additional tips available.