Risotto con Funghi e Asparagi

Our CSA continues the spring bounty of asparagus and mushrooms.  Little did I know that the Mid-Atlantic is known as a mushroom capitol!  Fresh organic CSA asparagus and baby Portabello mushrooms make for a great Risotto.
4-6 cups broth, chicken or vegetable
1 onion, diced
6 oz mushrooms, diced
1-1/2 cups short grain rice
1/2 cup white wine
1/4 tsp red pepper flakes
1 bunch asparagus, diced, 2-inch tips reserved
2 Tbsp butter
1/3 cup grated Parmesan cheese

Warm the broth in a pot to a high simmer. Heat a glug of olive oil in a medium pot and add the onion. Allow to soften for about 3-5 minutes, stirring once in a while. Turn heat to high and add the mushrooms. Cook the mixture down to allow the mushrooms to release what water they will, and to begin to brown just a bit, about 5 minutes. Add the rice and sauté to allow the rice to turn from white to translucent, about another 5 minutes. You may need to add a bit more oil.

Add the wine and stir rice mixture until most of the wine has evaporated. Add ladle-fulls of broth and stir, until each addition has been absorbed just enough to allow a wooden spoon to traverse the rice mixture, just leaving a dry trough. Add more broth and continue for about 15 minutes. Stir often.

Microwave the asparagus tips in a small bowl with a tablespoon of water, slightly salted, for 30 seconds.

Add the diced asparagus stems to the risotto and continue the addition of broth as described above. Continue until the rice becomes just al dente. You may or may not use all of the broth. If you need a bit more liquid, just use water. Salt and pepper to taste.

Add the butter and the Parmesan and mix to ensure a smooth, velvety preparation. When the rice is toothy and al-dente, adjust the liquid to achieve a creamy consistency. Err on the side of a moister risotto, as it will dry up a bit in the serving bowl. Transfer to serving bowls and top decoratively with asparagus spears.

Serves 4.

Cook's Note:  Arborio is a classic Italian short grain rice used for risotto.  But there are many other (Spanish, Asian) short grain rice varieties (and other grains) that can be used as well.  Here, I actually used Nishiki short grain white rice, which is also used for Sushi. It was creamy, but toothy - and delicious.