Ingredients

5 cups chicken broth (40 fluid ounces)

1 cup water

1 pound 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 pound 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 ounces)

1/2 cup dry white wine

2 ounces Parmigiano-Reggiano (1 cup)

Description

Making Risotto Is Often Thought To Be An Ordeal Of Stirring, But It Really Only Takes About 20 Minutes. In Actuality, It's An Easy Dish,...

View Full Recipe