Mushroom and Asparagus Risotto

There is a little art to making risotto. Each time I make it, it tastes better. Once you make it once, it becomes easy to make. I hope polenta will be the same way when I try it:)
This recipe is the best flavor combo for risotto. It is a great, stick-to-your-ribs vegetarian dinner.

1 T. olive oil
2 T. butter
3 cups sliced mushrooms (I used baby bella and shitake)
1 1/2 cups arborio rice
5 cups chicken stock
3/4 c. dry white wine
1 yellow onion, chopped
3 cloves garlic, minced
2 cups chopped asparagus
salt and pepper
3/4 c. grated parmesan reggiano

In a medium to large sauce pot, heat olive oil.  Saute onions, mushrooms, and asparagus. Add garlic and cook until fragrant. Add rice and “toast” for about 3-4 minutes. Add salt, pepper, and white wine. Cook until wine is gone. Add broth one cup at a time. Add another cup once the previous liquid has diminished.  Only stir when you add broth. Continue at a simmer for about 20 minutes or until rice is al dente. Add parm.  Stir and serve.
Mario Batali suggests not over stirring. Add broth, stir once, wait until more broth is needed, then add. Repeat.


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