Sticky Kitchen: Mushroom Risotto

I love making risotto. I have yet to perfect my recipe. I made this without the artichokes. I will probably also take out the asparagus next time. I don't like risotto to have a million things in it because it doesn't need all of that to be delicious.

I will also probably use chicken broth next time. I used vegetable broth and it was a bit "meh." When I read this recipe the first time, the directions were crowded into four large paragraphs instead of numbered steps. The most important thing to remember is that you have two pans: One pan with the rice and one with the hot broth. You are slowly transferring the broth to the other pan. I also like to fill my broth pot with parsley, sage, and bay leaves or whichever herbs sound good. They will infuse the broth as it boils.
Adapted from Gourmet, May 2003

Makes 4 main-course servings.

5 cups chicken/vegetable broth (40 fl ounces)
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh mushrooms, stems discarded and caps cut into 1/4 inch thick slices
2 shallots, finely chopped
1 1/2 cups Arborio rice (I used basmati this time)
1/2 cup dry white wine
2 ounces finely grated Parmigiano-Reggiano (1 cup, though I used half)

1. Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. (I actually sauted the asparagus separately but maybe they need to be cooked in the broth for a reason...)

2. 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.

3. Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes.

4. Season with salt and pepper, then transfer to a bowl.

5. Cook shallots in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes.

6. Add rice and cook, stirring, 1 minute.

7. Add wine and cook, stirring, until absorbed, about 1 minute.

8. 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.)