Risotto With Asparagus And Mushrooms

1. 1

   Reduce chicken stock in separate pot add asparagus in chicken stock and cook uncovered for about 3-4 min and then cool on the ice so it will stop cooking and then dry with paper towel to absorb all the water so it will not become soggy.

2. 2

   Mushroom - you can saute them with 1 tbsp. butter and 1 tbsp. olive oil and set them aside or you can just add them directly before risotto is finish.

3. 3

   In 1-2-tablespoon butter and 1- tablespoon olive oil saute finely chopped onion add Arborio rice and saute for a few minutes. Add pealed and seedless sliced tomato and 2 tbsp. chopped parsley and saute little longer. Add 1 cup of white wine reduce to minimum and start adding reduced chicken stock 1 cup first stir until absorbed and then add 1/2 a cup slowly it should take about 18-20 minutes. Set a side add 1/2 cup or as desired Parmigiano-Reggiano and 1 tbsp. Butter add saute mushrooms and asparagus and let's stand for a 1 min.

4. 4

   If desired thin risotto with remaining chicking stock.

5. 5

   Serve with remaining Parmigiano-Reggiano and parsley.

* Per serving · 4 servings · Values may vary.