Springy and Creamy Mushroom Risotto with Asparagus Tips

risotto. you've heard about it, you've seen it fixed lord knows how many times on food network, you've caught glimpses of it on the wonder that is tastespotting and if you're anything like me- you have never actually had it. well, you were like the old me because guess what? i have finally had risotto. yesterday. for dinner. let me clue you in to something: you need to fix this. doesn't have to be my recipe.it can be any recipe. have one that you've been itching to try but have just left it on the backburner? pull it out and fix it. i promise you won't be disappointed. this stuff is oh-so- good. you've got the creaminess of the rice, meatiness with the added mushrooms, sweetness from the onions and a touch of savory goodness from the stock in which it's cooked in. the asparagus just adds a touch of contrast by giving it some bite. mmm. definitely a repeat dish.

Risotto with Cremini Mushrooms, Onion and Asparagus Tips

• 6 c Stock- your choice of vegetable or chicken. ( I did a mixture of chicken stock and water since I didn't have the low sodium kind of stock)
• 2 tbs butter
• 2 c diced, cremini mushrooms
• 1 Shallot, diced
• 1/2 of a Sweet Onion, diced
• 1 Bunch of Asparagus, trimmed of hard stalks
• 1 clove of garlic, minced
• 1 c Arborio rice
• 1/3 c of white wine ( I used a Chardonnay)

heat your stock over a low simmer, no need to boil it here. you're just looking to keep it warm.

melt the two tablespoons of butter over medium heat and throw in the diced mushrooms. once they begin to brown, add the diced shallots and onion and allow to cook till softened- 2 to 3 minutes. add minced garlic and rice, give it a light stir just to coat with juices extracted from mushrooms and onion. add wine, and continuously stir till it is absorbed by the rice mixture. get ready, this is where your arm muscles are put to the test.

start adding the simmered broth, about half a cup at a time, continuously stirring it till it is completely absorded. after you've added about 4 cups of the broth, add in the trimmed asparagus spears so they can cook as you mix in the remaining 2 cups of broth. once ristto reaches desired consistency, take off heat and serve immediately. if you like, you can mix in some grated parmigiano reggiano cheese for an added level of creaminess.