Ingredients
1/4
# shiitakes, stemmed and whipped clean
1
large onion, finely diced
1/2
cup dry vermouth or white wine
Freshly ground white pepper
1/2
cup grated Parmigiano-Reggiano
Directions
1.
Snap off tough ends of asparagus. Wash then cut diagonally into 3/4 inch lengths. Cut Shiitakes in half and then crosswise into thin strips. Set both aside.
2.
Warm chicken stock in seperate saucepan.
3.
Melt butter in a large, deep, heavy skillet over medium heat. Add onion and the 1/2 t. salt and cook, stirring constantly, until softened, about 5 minutes. Add shiitakes and cook, stirring constantly about 5 mintues more. Stir in rice and cook, stirring constantly, until grains are coated with butter, about 1 minute. Stir in vermouth/wine and cook, stirring until it is completely absorbed.
4.
Add 1 cup of hot stock and cook, stirring constantly, until it is completely absorbed. Stir in asparagus and 1 more cup of the stock. Cook, stirring until absorbed. Repeat with remaining stock, 1/2 cups at a time until rice is al dente, about 20 minutes. Stir in 1/2 cup more stock and cook until half-absorbed, then season with pepper to taste. Stir in cheese and cook until it melts. Season to taste with salt and serve.
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