Creamy risotto with asparagus and porcini mushrooms

 For 4 guests

• 350g (12 oz) of risotto rice (Arborio)
• Olive oil
• 2 onions
• 1 large bunch of green asparagus
• 40g (1^1/2 oz) of dried porcini mushrooms
• 300ml (1^2/3 cup) of dry white wine
• 500ml (2 cups) of chicken or vegetable broth
• 100g (3^1/2 oz) of fresh grated Parmesan cheese
• 150ml (2/3 cup) of liquid cream
• 1 whole piece of Parmesan cheese

A staple in Italian cuisine, that combines the smoothness of the mushrooms and the crisp of the asparagus. A convivial recipe to cook surrounded with friends who can relieve you from constantly stirring during the preparation (… yes, because it can easily become exhausting) …A while before starting, place the dried mushrooms in a bowl and cover with boiling water to rehydrate them.

Wash the asparagus, keep the heads and cut the sterns in slices.

With a peeling knife, cut fresh Parmesan cheese shavings.

In a large saucepan heat the olive oil and stir the chopped onions, add the rice and stir it constantly for a few minutes.

Pour the wine while stirring constantly until it is almost completely evaporated. Repeat the operation several times with the broth. Add the rehydrated mushrooms and keep moistening the rice with the mushrooms water. Never stop stirring.

Once the risotto is almost cooked, add the asparagus and moist some more using the mushroom water. The asparagus must stay crisp.

Finally add the grated parmesan cheese then the liquid cream and end the cooking. The risotto must be creamy but not liquid.

Spoon into dishes and garnish with parmesan cheese shavings.

Optional: you can add a drizzle of truffle oil to flavor the risotto some more.