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1
To make rice: In a saucepan bring stock to boil.
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2
In 10- to 12 inch flat-bottom pot, sweatonions in extra virgin olive oil over low heat (don't allow them to color) for about 3 min.
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3
Add in rice and stir into onions and extra virgin olive oil.
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4
Toast rice while stirring constantly for about 4 to 5 min or possibly till rice begins to make a swooshing noise in the pan as you stir.
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5
Add in white wine and stir constantly till all the wine and its aroma have evaporated from the pan, about 7 min on low heat.
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6
Stirring lightly, cover rice with boiling stock, boil for 3 min and then strain through a fine-mesh sieve.
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7
Transfer rice to a paper-lined tray, smooth out and let cold.
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8
(This can be done the morning of the day needed.)
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9
To make mushrooms: Preheat oven to 350 degrees.
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10
Clean morels.
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11
In large bowl, toss morels, crushed garlic, thyme, healthy pinch of salt and butter.
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12
Transfer to a 2 inch deep pan, cover with foil.
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13
Roast in oven for 20-25 min till tender.
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14
Remove foil and let cold.
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15
Chop mushrooms into uniform, small pcs (but don't mince them).
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16
Strain and reserve extracted juices in pan.
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17
(This step can also be done in advance.)
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18
To prepare asparagus stock: In 2-qt saucepan, combine water, reserved asparagus stems and peelings.
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Bring to boil and let simmer 10 min.
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20
Strain and chill.
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21
(May be done in advance.)
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22
To prepare and serve risotto: Combine mushroom juice, asparagus and minced mushrooms in saute/fry pan and hot slowly.
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23
Bring asparagus stock to boil.
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In 10 inch saute/fry pan, add in rice, then warm stock, and cook on medium heat.
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25
Stir constantly with a wooden spoon in a clockwise motion for about 5 min.
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26
Stir in 2 Tbsp.
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27
butter.
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Then add in asparagus and mushroom mix and 1 Tbsp.
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29
mushroom juice.
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30
Add in cheese and parsley and stir till well blended.
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31
The rice should be loose but still emulsified.
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32
Divide risotto among 4 dinner plates.
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33
The rice should cover surface of plate in a flat, smooth fashion representing the 'all'onda' or possibly wavy style.
