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Mushroom and asparagus risotto
Photo: Fairfax
Mushroom and asparagus risotto
5 tablespoons butter
1 onion, chopped
2 cups Arborio rice
¾ cup dry white wine
6-7 cups hot chicken stock
1 bunch asparagus, cut into 2cm. pieces
150g button mushrooms, sliced
½ cup parmesan, finely grated
Melt 3 tablespoons butter in a large saucepan over medium heat. Cook onion, stirring, until onion is pale yellow. Add rice and stir well. Add wine and stir until wine is evaporated.
Add stock, 1-2 ladles at a time, stirring until each addition is absorbed before adding the next. When rice is half cooked, add asparagus and mushrooms. Continue cooking and stirring until rice is al dente.
Stir in remaining butter and parmesan. Serve immediately, with extra parmesan if desired.
Serves 4.
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