RISOTTO w/ASPARAGUS & PORCINI

By BobD

Ingredients

• 4 to 5 cups no-salt-added chicken stock
• 1/2 ounce dried porcini or other dried mushrooms
• 2 ounces, or 1/2 cup, chopped onion
• 1 tablespoon olive oil
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 pound asparagus
• 2 ounces Parmigiano Reggiano ( 1/2 cup grated)
• 1/8 teaspoon salt
• Freshly ground black pepper to taste.

Details

Servings 2
Adapted from query.nytimes.com

Preparation

Step 1

1. Heat stock to a simmer.

2. Add the dried mushrooms to the stock to reconstitute.

3. Chop onion, and saute in hot oil in a deep pot until the onion takes on a little color.

4. Add the rice to the onion, and stir well to coat.

5. Add wine to the rice, stir, and let wine cook away, about 2 minutes.

6. Clean the asparagus, removing stems by breaking at point where woody part meets tender part. Cut spears just below tips and cut the rest of the stems into 1/2-inch pieces.

7. Add about a cup of simmering stock to rice, and cook over medium-high heat, stirring very often, until liquid has been absorbed. (Leave mushrooms in pot to continue soaking.) Continue adding stock as it is absorbed into the rice, while stirring very often.

8. Grate cheese.

9. Five minutes before rice is ready, stir in asparagus and mushrooms that have been soaking.

10. When rice is tender and there is still enough stock left in the rice to make it slightly runny, add the cheese; stir well; season with salt and pepper, and serve.