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Ingredients

•     oven-roasted morel mushrooms
• 3 c. chicken stock or possibly lightly salted water
• 3/4 tsp extra-virgin extra virgin olive oil
• 1/4 x white onion, chopped
• 1 c. plus 2 Tbsp. Arborio rice
• 3/4 c. dry white wine
• 8 x asparagus spears, peeled (save peels and stem ends), tied in bundle,
•     blanched until
•     tender and cut into small slices
• 1/2 lb morel mushrooms or possibly any other seasonal mushrooms
• 4 x garlic cloves, crushed
• 3 sprg thyme
•     Salt
• 2 1/2 Tbsp. butter, divided use
• 2 1/2 c. water
• 1 1/2 c. finely grated Parmigiano-Reggiano
• 1 Tbsp. minced parsley
•     Fresh grnd black pepper to taste

Description

To Make Rice: In A Saucepan Bring Stock To Boil. In 10- To 12 Inch Flat-bottom Pot, Sweatonions In Extra Virgin Olive Oil Over Low Heat (don't Allow Them To Color) For About 3 Min.…

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