Asparagus - Shiitake Risotto


    5 cups chicken broth (40 fl oz)
    1 cup water
    1 lb thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
    1 tablespoon olive oil
    1/2 stick (1/4 cup) unsalted butter
    3/4 lb fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
    1 small onion, finely chopped
    1 1/2 cups Arborio rice (10 oz)
    1/2 cup dry white wine
    2 oz finely grated Parmigiano-Reggiano (1 cup)


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