5-6cupsgarlic stockor any flavorful stock that you love
1/2-poundshiitake mushroomssliced and sauteed in 1 t each butter and olive oil
10-12ozasparagustrimmed and cut into 1-inch pieces, sauteed
1ozgrated pecorino or Parmigiano Reggiano
2Tunsalted butter
Salt and pepper to taste
Frizzled Garlic Straws (optional garnish - IF you don't nibble them all away before plating
Instructions
Bring stock to boil in a small saucepan then keep at a simmer until needed.
Heat oil in fairly deep skillet - wider is preferable to narrow as the risotto will cook more evenly - and add the sliced garlic stalks. Cook and stir over medium heat for 4-5 minutes but do not allow the garlic to brown. Add the rice to the skillet and continue to cook and stir for another 3 minutes.
Deglaze the pan with the wine and cook, stirring, until the wine is nearly absorbed. Begin adding the stock 1/2 cup to 1 cup at a time, stirring frequently but not 100% of the time, and allow it to be absorbed before adding the next batch of stock.
Meanwhile, saute the mushrooms and asparagus ( I did them separately as they have different cooking times) in a mixture of olive oil and butter and season with salt and pepper. When the rice is tender but not mushy, stir in the butter and grated cheese and the asparagus and mushrooms. Be sure to reserve the prettiest asparagus and mushroom slices for garnish
Plated risotto looks wonderful on a shallow bowl or plate with sloping sides. Ladle a bit onto everyone's plate, then dust with Parmesan and sprinkle with frizzled garlic straws and any reserved mushrooms and asparagus.