1 lb. asparagus
1 cup broth or water for simmering asparagus
5 cups chicken broth
2 Tbsp. butter (not margarine)
1 Tbsp. olive oil
2 cups Arborio or Carnaroli rice
2 small shallots chopped fine
1 clove garlic, minced
1 lb. mushrooms, your choice, sliced
1/2 cup white wine
1 Tbsp. chopped fresh thyme or 2 tsp. dried
1 cup freshly grated Parmesa cheese or combination of Asiago and Parmesan cheese
3 Tbsp. whipping cream or half and half (optional)
METHOD:
1. Wash asparagus thoroughly. Cut asparagus ends to about 3 inches. Slice the rest of the asparagus, including tips in 1 -2 inch pieces. In a small sauce pan, cook the ends in 1 cup broth or water for 5 minutes. Remove with a slotted spoon. Set aside and cool for 10 minutes.
2. In the same water cook the 1 inch slices of asparagus including tips for 2
minutes. Remove with slotted spoon and set aside in a separate bowl.
Puree the ends with the 1 cup water or broth. Leave the sliced asparagus and tips whole. Steps one and two can be done up to one day ahead. Refrigerate til ready to use.
3. Saute the mushrooms in a little butter and olive oil. Set aside.
4. In a fairly large round bottomed saucepan melt butter and olive oil. Add shallots and garlic. Saute over low heat for about 5 minutes. Add rice and stir to coat. Cook 1 minute then add wine. Cook until wine is absorbed stirring often about 3 to 4 minutes.
5. Add 1/2 cup broth and continue to cook over low heat stirring til broth is absorbed. Add another 1/2 cup and repeat this process.
6. Add mushrooms and sliced asparagus, another 1/2 cup broth and proceed as above stirring til broth is absorbed.
7. Add the pureed asparagus and thyme and continue to add broth 1/2 cup at a time as it is absorbed stirring often while cooking. It should take about 25 minutes to use up all of the broth. The risotto should be creamy at this point. Add additional broth if necessary.
8. Remove the pan from the heat and mix in the cheeses. Taste for salt if you're using canned broth. Add salt and pepper as needed.
Add whipping cream and serve immediately topping with more Parmesan if desired.
