Risotto with Asparagus & Wild Mushrooms

Sauté 2 cups (about 6 oz.) shiitake or other fresh wild mushrooms, sliced into 1/4 inch slices and sprinkled w/ salt & pepper in 1 tbsp. olive oil over medium-high heat for about 5 minutes, or until brown. Remove to a plate.

Meanwhile, bring stock to a boil. Snap the tough ends off 1 lb. thin asparagus. Place the tough ends into the stock and simmer until the stems are tender, about 7-10 minutes. Remove and discard the stems. Slice the tender spears into 1/4 inch diagonal pieces.

Make the master recipe, increasing the onion to 1 cup (use fresh spring onions if available.) When the risotto has been cooking for about 15 minutes, stir in the mushrooms & asparagus. Cook for about 5 minutes more. Remove from heat, stir in 1 tbsp. butter, 1/4 cup coarsely grated Fontina cheese and 1/2 cup Parmesan cheese.

Source of recipe: Marie-Louise's version of Tra Vigne's recipe.