We’re just starting to get our wonderful spring produce, as green as all the leaves that are finally forcing their way onto the trees.  Risotto is creamy and delicious and can be made with so many different ingredients.  In this one, I am using two perennial spring favorites, asparagus and mushrooms–fresh and earthy.  Try adding a couple of pinches of saffron in the beginning for a different flavor, or stir in finely chopped Swiss chard or Tuscan Kale.  The possibilities are endless.  And risotto isn’t hard to make, it just requires some attention so that it isn’t stodgy.  The slow addition of stock and regular stirring slowly coax out the natural creaminess of arborio rice.  It’s well worth the little concentration it takes to make it great.

Yield: 4 main course servings or 8 appetizer servings

4 Tbsp. butter, divided
½ onion, finely chopped
2 cloves garlic, finely chopped
1 ½ cups arborio rice
½ cup dry white wine
5 ½ to 6 ½ cups vegetable stock, chicken stock, or water, held warm on the stove
4 oz. cremini mushrooms
½ lb. asparagus, sliced in 1” pieces on the bias

¼ cup cream, optional

½ cup grated Parmiggiano-Reggiano cheese, for sprinkling
Several leaves fresh basil, chiffonade

Heat a large, heavy sauté pan over medium heat.  Add 2 Tbsp. of the butter and sauté the onion until translucent, do not let it brown, about 3 minutes.  Add garlic and cook until aromatic, 30 seconds. Add rice and stir to coat with butter. Add wine, increase the heat, and stir until wine is almost absorbed. Add 2 cups of the hot stock, cover the pan and cook until most of the liquid is absorbed.

While the rice is cooking, prepare the mushrooms.  Heat a small sauté pan over medium-high heat, add the remaining 2 Tbsp. butter, cook the mushrooms until soft and beginning to brown.  Season with salt and pepper and reserve.

Check the rice and begin adding stock ½ cup at a time, allowing the liquid to be mostly absorbed before adding the next ½ cup; stir regularly, season with salt and check the consistency.  Rice should have a creamy yet al dente texture by the time the last bit of stock is added. When there is only 1 cup of stock to add, stir in the mushrooms and asparagus.  Season to taste with salt and pepper. Continue to cook to incorporate the remaining stock.  Stir in the cream, if using.  Divide the risotto between serving plates. Sprinkle with cheese and basil.