Mushroom and Asparagus Risotto

In this excellent spring risotto, arborio rice is cooked with mushrooms, asparagus, and mixed at the end with chevre to make a rich, satisfying meal for a cold evening.  If you live in an area with morel mushrooms, consider using 2 cups of them in place of the regular mushrooms.  If you do this, don’t garnish with truffle oil as the morels will be plenty tasty on their own. 

¼ cup extra-virgin olive oil
1 medium onion, finely diced
1 tablespoon garlic, minced
2 cups arborio rice
1 cup fruity white wine such as a Riesling
8 cups stock
4 cups sliced mushrooms
1 pound asparagus, tough bottoms removed and cut into 1” pieces
½ teaspoon freshly ground black pepper
1 teaspoon salt, or more, to taste
¼ cup chevre
2 tablespoons truffle oil (black or white)

In a 3-4 quart pan, bring stock to just under boiling.  Keep at this temperature.

In a heavy, wide bottomed and deep saucepan heat oil.  Sauté onion until translucent.  Add in rice and garlic.  Cook rice in hot oil, stirring constantly, until slightly toasted, about 3-4 minutes. 

Add in the mushrooms and wine, stirring constantly until it is absorbed by the rice.  Repeat with 1-cup units of hot stock, stirring constantly, adding in more hot stock as the prior cup has been absorbed.  When only 1 cup of hot stock remains, add in the asparagus and then the final cup of stock.  Continue stirring until the sock has been absorbed and the rice is al dente and held together by a creamy sauce.  Remove from heat, mix in the chevre, and cover.  Let stand 10 minutes.  Garnish with the truffle oil just before serving.  Be sure to have freshly grated parmesan on hand to scatter over the top of each bowl along with a little fresh ground black pepper.

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