Porcini Mushroom and Asparagus Risotto

Instructions

1. 1

   Soak the dried porcini mushrooms in 1 cup of hot water for about 20 minutes. Once softened, drain and chop them, reserving the soaking liquid.

2. 2

   In a saucepan, heat the vegetable broth and keep it warm over low heat.

3. 3

   In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.

4. 4

   Add the minced garlic and cook for another minute.

5. 5

   Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.

6. 6

   Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.

7. 7

   Add the chopped porcini mushrooms and the reserved soaking liquid, avoiding any sediment at the bottom. Stir until the liquid is absorbed.

8. 8

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.

9. 9

   In the last 5 minutes of cooking, add the chopped asparagus and cook until tender.

10. 10

    Stir in the grated Parmesan cheese and season with salt and pepper to taste.

11. 11

    Serve the risotto hot, garnished with additional Parmesan cheese if desired.