Risotto Alla Milanese

Serves: 4  Cooking time (approx.): 23 minutes Style: Italian Vegetarian ½  cup(s) butter 1  teaspoon(s) finely chopped or grated garlic 2  medium onion(s) finely chopped 1  cup(s) fresh asparagus tips 1  cup(s) sliced mushrooms 2  cup(s) uncooked arborio rice 4  cups vegetable stock ½  cup(s) dry white wine ½  teaspoon(s) mixed herbs ½  cup(s) grated parmesan cheese salt, and freshly ground black pepper to taste grated parmesan cheese to garnish Melt the butter in a heavy-bottomed pan and fry the garlic and onions for about 5  minutes or till soft taking care it does not turn brown. Mix in the asparagus and mushrooms. Mix in the rice slowly and stir till well coated. Add half the boiling vegetable stock and mix well. Cook on low heat for about 10  minutes or till all the stock is absorbed and the rice is just tender. Pour in the white wine and boil till it completely evaporates. Add the remaining stock, mixed herbs, salt and pepper. Mix well gently and cook on low heat for about 8  minutes or till the rice is done. Mix in the remaining butter and parmesan cheese gently just before serving. TIPS: Arborio or carnaroli rice varieties are best suited for making risottos. Serve piping hot topped with: grated parmesan cheese

 
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