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1
Pour chicken broth and water into a 4-quart pot. Turn heat to medium-high and bring to a simmer. Add the cut asparagus and cook until bright green and crisp-tender, about three minutes. When done, turn heat down to low and remove asparagus with a slotted spoon and transfer immediately to a bowl of ice water. Let cool completely, then drain and dry asparagus.
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2
Add one tablespoon of butter to a large heavy-bottomed saucepan set over medium high heat. When melted, add the mushrooms and cook, stirring often, until browned, about four minutes. Season to taste with salt and pepper, then transfer to a bowl and set aside.
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3
Reduce heat to medium, then add two tablespoons of butter to the saucepan. When melted, add the onion and cook, stirring occasionally, until softened, about three minutes. Add the rice, and stir constantly until the rice is chalky, about one minute. Pour in the wine and stir occasionally until it has evaporated, about one minute.
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4
Ladle in one cup of the broth into the saucepan. Stir until it has evaporated, about two minutes. Then add 1/2 cup of broth in at a time, and stir until it has been evaporated. Repeat process until risotto is tender but still al dente, about 18 minutes. You might not need to add all the broth.
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5
Turn off the heat and add the asparagus, mushrooms, the remaining tablespoon of butter, half of the cheese, and salt and pepper to taste. Stir well, then cover the saucepan and let sit for one minute. Ladle risotto into four bowls and top with remaining cheese. Serve immediately.
