Last Night's Dinner - Shiitake and Asparagus Risotto

I had such a good day yesterday! We got a crazy thunderstorm in the morning and there is nothing that starts a day better than laying in bed listening to the rain coming down. For some reason, work just sped by, which doesn't happen nearly as often as I'd like it to. I finished some really messy spreadsheet work that has been a thorn in my side all month. Unfortunately just in time for the May month end and to do it all over again, but I'll take my victories as they come. I feel like the move is really coming along, too - I'd estimate between 80-90% of my stuff is packed, which is great. Some stuff just can't be packed until Thursday because we need to use it until then. Tim stopped on his way home to pick up wine and we made a wonderful asparagus and shiitake mushroom risotto for dinner with the produce I picked up at the market this weekend.

Shiitake and Asparagus Risotto
Serves two with leftovers

3 shallots, minced
1 clove garlic, minced
Butter
1-1/2 cups arborio rice
1/2 cup white wine
1 litre low sodium chicken stock
1/2 container of shiitake mushrooms, sliced
1/2 bundle of asparagus, chopped into 1" pieces
2 tbsp whipping (NOT whipped!) cream
1 cup grated Asiago or Gruyere cheese
Salt and freshly cracked black pepper

Pour the chicken stock into a saucepan over medium-low heat and bring to a bare simmer. Meanwhile, melt a tbsp or two of butter in a large frying pan with decent sides. Let the butter come to a foam and then brown a little bit (maybe five minutes?). Add the shallots and garlic and cook until soft and fragrant. Add a little more butter if it's looking dry. Throw in the rice. Mix to coat and let the rice toast a little bit, maybe two or three minutes. Add the wine and stir. When the wine has mostly absorbed into the rice (it shouldn't be wet), add 1/2 to 1 cup of stock. Stir and cook until almost completely absorbed. Repeat. Repeat. Repeat.

While you're doing this, melt a little butter in another saute pan and throw in the mushrooms. Add some salt and freshly cracked black pepper. Cook for five minutes or so, then add the asparagus. Continue cooking until the asparagus is cooked to your desired doneness. I like mine with a little snap, Tim likes his a little softer, we usually compromise.

When there is only a cup or so left of stock, start tasting your rice before you add any more. You want the rice to wind up al dente. Don't add too much liquid - you might not use the whole litre, or you might need to add a little water to top it up if the litre wasn't enough. Risotto is a tasting dish - it's all based on what you like. When it's your desired texture, add the cream and the cheese. Stir until combined, then add the asparagus and mushrooms. Again stir to combine. Taste. Add salt and more fresh black pepper if necessary. Plate and serve.