Asparagus Risotto

Date: Mon, 23 May 94 18:52:05 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Asparagus and Shitake Risotto
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2 cups arborio rice
3-5 cups broth (or water with bullion cube added)
2 splashes red wine or sherry (about 1 1/2-2 tablespoons)
salt and pepper to taste
8 sun dried tomatoes, not packed in oil
1/2 pound asparagus
1 cup dried shitake mushrooms (or your favorite dried variety)
1 cup hot water
1 onion
2-4 cloves garlic, minced

Soak mushrooms in hot water for 15 minutes (cover and force mushrooms
to be submurged). Squeeze out excess water and coursely chop. Chop
asparagus into 1-inch pieces. Chop onion.

In a large pot saute onion in water for a minute or two. Add garlic
and diced sun-dried tomatoes and wine (or use 1/4 cup water). Cook for
5 minutes, until onion is soft. Add rice, stirring, for about 1
minute. Deglaze pan with 1/2 cup broth. When water boils, bring to
medium and stir constantly. When water is absorbed, add an additional
1/2 cup water. Keep adding water in 1/2 cup increments and stirring
constantly. After 5 to 10 minutes of this, add asparagus. Continue
until rice is tender, about 25 to 30 minutes. Season with salt and
pepper. Serve immediately.

I've never had risotto before, so I can only wonder if this is how it
is supposed to taste. If anyone ever tries this, let me know how it
comes out.