Ingredients
1 sweet onion
3 tbsp. Butter
2 tbsp. olive oil
6 cups Chicken stock
1 ½ cup Arborio rice
1 Tomato
3 tbsp. Parsley (Basel)
¾ lb. Mushrooms shitake or portabella sliced ¼ inch
1 lb. Asparagus cut in to 1 ½ inch
Parmigiano-Reggiano shredded 1 cup
Preparation
Reduce chicken stock in separate pot add asparagus in chicken stock and cook uncovered for about 3-4 min and then cool on the ice so it will stop cooking and then dry with paper towel to absorb all the water so it will not become soggy. Mushroom - you can sauté them with 1 tbsp. butter and 1 tbsp. olive oil and set them aside or you can just add them directly before risotto is finish.
In 1-2-tablespoon butter and 1- tablespoon olive oil sauté finely chopped onion add Arborio rice and sauté for a few minutes. Add pealed and seedless sliced tomato and 2 tbsp. chopped parsley and sauté little longer. Add 1 cup of white wine reduce to minimum and start adding reduced chicken stock 1 cup first stir until absorbed and then add ½ a cup slowly it should take about 18-20 minutes. Set a side add ½ cup or as desired Parmigiano-Reggiano and 1 tbsp. Butter add sauté mushrooms and asparagus and let’s stand for a 1 min. If desired thin risotto with remaining chicking stock. Serve with remaining Parmigiano-Reggiano and parsley.
