*  Exported from  MasterCook  *

                   Risotto With Mushrooms And Asparagus

Recipe By     : Lou Jane Temple, Death by Rhubarb
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Mushrooms -- assorment
   1       lb           Asparagus
   1       sm           Onion -- chopped very fine
   1       lb           Arborio rice
                        Olive oil and butter
   1       qt           Chicken stock
   1       qt           Red wine -- see options
     1/2   c            Parmesan cheese
                        Salt and pepper

  Assorted mushrooms: crimini, shitake, oyster; or combination of
  standard white, dried morel or porcini soaked in warm water one
  hour.

  OPTIONS: Need 2 quarts of liquid to cook the risotto. Half should
  be chicken stock but the rest can be either wine, mushroom liquid,
  or vegetable stock; or some combination. For a red wine, try
  Barbera D'Alba.
  
  Saute mushrooms in a little olive oil and butter and set aside.

  Blanch asparagus by a quick dip in boiling water until they turn
  bright green. Then plunge them in a bowl of ice water (not tap
  water). Chop off the tips and three or four inches of stalk. Save
  the rest for soup.

  With a low flame under the heaviest saucepan or saute pan you have:
  saute onion in a butter/oil combo until clear. Add rice and coat
  the grains with the oil. After a couple of minutes start adding
  liquid a little at a time, just enough to cover the rice. Stir
  often with a wooden spoon. Alternate chicken stock and the wine or
  other liquid. Continue adding the liquids a little at a time. The
  rice is done when it is still firm at the very middle of the grain
  but not crunchy to taste. This takes about 25 minutes. When it
  reaches this stage, add the mushrooms, 1 tb of butter, the cheese,
  the salt and pepper, and thee sections of asparagus, saving the
  tips to decorate the top of the dish.


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