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Asparagus & Mixed Mushroom Risotto

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  • Complexity: medium


  • 5 cups chicken stock
  • 1 cup water
  • ½ pound thin to medium asparagus, trimmed and cut into ¼ inch thick slices
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • ¼ pound shiitake mushrooms (2 ounces)
  • ¼ pound cremini mushrooms (2 ounces)
  • 1 large shallot, minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 1 tablespoon Italian parsley, chopped
  • 2 ounces (about 1 cup) Parmigianino Reggiano cheese, grated


  1. Bring the chicken stock and 1 cup water to a boil in a 4-quart saucepan. Add the asparagus and cook, uncovered, until crisp-tender, about 3-4 minutes. Transfer the asparagus, using a slotted spoon, to a bowl of ice water to stop the cooking process. Drain the asparagus and pat dry. Set aside. Keep the broth at a bare simmer over low heat.

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