Risotto with Asparagus and Mushrooms

Directions

Start by separating the tender parts of the asparagus from the tough ends. Cut the tender parts into matchstick-sized pieces. In a small saucepan, boil the tough ends to extract their flavor for the broth.

In a large, wide saucepan, melt 1 tablespoon of butter and saute the onion. Add the garlic, then the asparagus and finally the mushrooms. Saute everything together, then add the rice and stir well.

Deglaze the pan with white wine and add 400ml of the asparagus broth (or vegetable/chicken broth) along with the cream. Reduce the heat and continue stirring until the rice reaches a creamy consistency. Just before removing it from the heat, add another tablespoon of butter and the grated Parmesan cheese, and stir well.

Tips:

1. You can add half of the Parmesan cheese into the risotto and sprinkle the remaining on top before serving.
2. Be mindful of the salt, as Parmesan cheese is already salty.
3. The asparagus broth should be warm when added to the risotto.
4. Slow cooking and intermittent stirring will give the risotto its desired texture.
5. Add the cheese at the end to achieve a creamy and velvety texture.
6. The rice should still hold its shape in the center when removed from the heat, as it will continue to cook from the residual heat for a few more minutes.

Enjoy the creamy and delightful combination of asparagus and mushrooms in this risotto, where every bite takes you on a flavor-packed journey!