Alton Brown's Wild Mushroom & Asparagus Risotto


    6 cups chicken broth
    1 cup dry white wine
    2 tablespoons unsalted butter
    1 cup finely chopped onion
    Kosher salt and freshly ground black pepper
    2 cups Arborio rice
    5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
    7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
    2 ounces grated Parmesan, approximately 1/2 cup
    1 teaspoon grated lemon zest
    1/2 teaspoon freshly grated nutmeg


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