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Risotto With Mushrooms And Asparagus

Risotto With Mushrooms And Asparagus is a wasnone recipe made with Mushrooms, Asparagus, Sm Onion, Arborio Rice Olive Oil And Butter, and Chicken Stock. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 1 lb
• 1
• 1 lb
• 1 qt
• 1 qt
• 1/2 cup

Method (preview)

1. 1

   OPTIONS: Need 2 quarts of liquid to cook the risotto.

2. 2

   For a red wine, try Barbera D'Alba.

3. 3

   Saute mushrooms in a little olive oil and butter and set aside.

4. 4

   Chop off the tips and three or four inches os stalk.

5. 5

   Save the rest for soup.

6. 6

   With a low flame under the heaviest saucepan or saute pan you have: saute onion in a butter/oil combo until clear.

7. 7

   Add rice and coat the grains with the oil.

8. 8

   After a couple of minutes start adding liquid a little at a time, just enough to cover the rice.

9. 9

   Stir often with a wooden spoon.

10. 10

    Alternate chicken stock and the wine or other liquid.

11. 11

    Continue adding the liquids a little at a time.

12. 12

    This takes about 25 minutes.

13. 13

    When it reaches this stage, add the mushrooms, a tablespoon of butter, the cheese, the salt and pepper, and thee sections of asparagus, saving the tips to decorate the tope of the dish.

14. 14

    Recipe By: Lou Jane Temple, Death by Rhubarb