RISOTTO WITH WILD MUSHROOM AND ASPARAGUS

Preparation Method :

• In a large pan melt half the butter and gently fry the shallots with the mushrooms until both are cooked, stir frequently.
• Add the rice and cook the grains thoroughly for about 5 minutes until they are very hot.
• Add wine and stir for further minute, then add 3 ladlefuls of hot stock and stir until most of the liquid has been absorbed by the rice.
• Then lower the heat and continue to cook, add stock gradually and stir the rice while it absorbs the liquid.
• After about 10 -15 minutes, add asparagus tips and stir them through.
• As soon as the rice is tender but firm to the bite, take the risotto off the heat and stir in the remaining butter and three-quarters of the Parmigiano Reggiano.
• Taste and adjust the seasoning, then add a little bit more stock and cover.
• Leave to rest for 5 minutes , then stir once more before transferring on to a warm dish to serve, sprinkled lightly with cheese.