Mushroom And Asparagus Risotto

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) 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) add mushrooms, season with salt and pepper, and saute, stirring, for about seven minutes, until mushrooms begin to brown

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) 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) 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) serve, sprinking atop additional cheese if desired