Ingredients

4 T butter, divided

1 c onion, diced

2 cloves garlic, minced

1 T extra virgin olive oil

1/2 c dry white wine

6 cups mushroom or vegetable broth

8 oz. mushrooms, thickly sliced

1 lb. asparagus, tough ends snapped off and cut into 1" pieces on the diagonal

1 1/2 c arborio rice

1/2 c parmigiano-reggiano plus 2 T for sprinkling on top

Preparation

  1. bring broth to boil; add asparagus and cook three minutes; remove asparagus to bowl filled with ice water to stop cooking; drain and set aside; return broth to simmer

  2. melt 3 T butter over medium heat; add onions, saute two minutes till beginning to soften; add garlic and continue to saute another 3 minutes

  3. add mushrooms, season with salt and pepper, and saute, stirring, for about seven minutes, until mushrooms begin to brown

  4. lower heat; add olive oil; add rice and stir to coat; cook one minute; add wine; cook until absorbed and wine scent disappears

  5. about half a cup at a time, add simmering broth to rice, stirring often; wait until broth is absorbed before adding next laddleful; this should take about half an hour

  6. when all the broth has been absorbed and the rice is creamy and soft, stir in the remaining T of butter; remove risotto from the heat and stir in cheese

  7. serve, sprinking atop additional cheese if desired