Makes 3-4 servings
1 cup risotto (arborio) rice
1 Tbsp olive oil
4 cups broth
1/2 yellow onion diced
1 bunch asparagus, tough ends snapped off and cut into 2″ segments
1/4 cup chantrelle mushrooms, roughly chopped
2 shitake mushrooms, roughly chopped
6-8 fresh basil leaves, minced
salt and pepper
1/8 cup Parmesan cheese
Heat the broth in a large sauce pan over medium-low heat. In a separate large pot with high sides or dutch oven, saute onions in olive oil until tender. Add risotto and toast for about 5 minutes, stirring frequently. Add enough broth to cover the rice. Cook on medium-low heat. You’ll be adding broth slowly until most of the broth is gone and the rice is just tender. You may not use all 4 cups of broth, or may need to add a little water if you run out before the rice is done. Mid-way through, add the chopped mushrooms. When the rice is tender, add the asparagus and basil, cover, and let steam for 3-5 minutes. The asparagus should still be a little crisp and have a bright green color. Add a little bit of shredded Parmesan cheese, salt and pepper to taste. Your risotto should still be wet, but not overly soupy. The starch from the rice creates a nice creamy texture and you want just enough liquid in there to bring that out.
Note about picking asparagus: The best time to cook with asparagus is when you can find the skinny, more tender stalks. Inspect the stalks for wrinkles or soggy “flowers”.