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1
Place mushrooms in bowl and cover with cold water.
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2
Leave to soak for minimum of 20 minutes.
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3
Do not drain.
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4
**Place stock into a microwave jug.
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5
Heat in microwave for 5 minutes.
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6
Leave in microwave and continue to zap so stock is always hot.
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7
Alternatively, place stock into a pan and heat to a slow simmer.
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8
**.
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9
In a medium to large pan heat the oil and 40g of the butter over a low heat.
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10
Add onions and cook until translucent, about 3 minutes.
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11
Add garlic and cook for 1 more minute.
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12
Add rice and stir to ensure each grain is coated with the oil/butter.
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13
Cook, stirring, for 1 minute.
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14
Increase heat to low-medium.
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15
Add wine and stir continuously until liquid is absorbed.
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16
Now add a 1/2-3/4 cup hot stock to the rice and continue stirring until liquid has absorbed.
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17
Continue this process until the last of the liquid is almost absorbed.
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18
When last of the stock has been added (and almost fully absorbed) add the mushrooms.
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19
Grab handfuls of mushrooms and squeeze out water before adding.
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20
Do not drain then add, as any grit that has been removed will be added back.
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21
Stir.
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22
Add the asparagus.
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23
Continue to stir.
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24
When all liquid has been absorbed remove pan from heat.
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25
Taste and add salt and pepper if needed.
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26
Add parsley, remaining 10g butter and grated parmesan and stir to combine well.
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27
Serve immediately garnished with shaved extra parmesan and freshly ground black pepper.
