Risotto with Asparagus and Shiitake Mushrooms

Ingredients:

• 4 - 5 cups low-sodium chicken broth
• 1 pound thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
• 1 tablespoon olive oil
• 1/2 stick (1/4 cup) unsalted butter
• 3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
• 2 leeks, white and light green part only, finely chopped
• 1 1/2 cups Arborio rice (10 ounces)
• 1/2 cup dry white wine
• 2 ounces Parmigiano-Reggiano (1 cup)

Put broth in large measuring cup, heat and keep broth just below a simmer.

Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, sauté asparagus just until barely tender and move to bowl. Add additional oil if necessary, then sauté mushrooms, stirring occasionally, until browned. Season with pepper, then transfer to a bowl.

Cook leek in 2 tablespoons butter in saucepan over low heat, stirring, until softened but not brown. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 25 minutes. (Save leftover broth for thinning.)

Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side. 4 main course servings.