1 pound asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/2 stick unsalted butter
3/4 lb 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)
Bring broth and water to a boil in a 4-quart pot. Add asparagus
and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer
asparagus with a slotted spoon to a large bowl of ice and cold
water to stop cooking, then drain and pat dry. Keep broth at a
bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan
over moderately high heat until foam subsides, then sauté
mushrooms, stirring occasionally, until browned, about 4
minutes. Season with salt and pepper, then transfer to a bowl.
Cook onion in 2 tablespoons butter in saucepan over moderate
heat, stirring, until softened, about 3 minutes. Add rice and
cook, stirring, 1 minute. Add wine and cook, stirring, until
absorbed, about 1 minute.
Ladle in 1 cup simmering broth and cook at a strong simmer,
stirring, until absorbed, about 2 minutes. Continue simmering
and adding broth, about 1/2 cup at a time, stirring frequently
and letting each addition be absorbed before adding next, until
rice is just tender and looks creamy, 18 to 20 minutes. (Save
leftover broth for thinning.)
Remove from heat and stir in 1/2 cup cheese, remaining
tablespoon butter, and salt and pepper to taste. Gently stir in
asparagus and mushrooms, then cover pan and let stand 1
minute. If desired, thin risotto with some of remaining broth.
Serve immediately with remaining cheese on the side.
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