Instructions: To make rice: In a saucepan bring stock to boil. In 10- to 12 inch flat-bottom pot, sweat
onions in olive oil over low heat (do not allow them to color) for about 3 minutes. Add rice and stir into onions and olive oil. Toast rice while stirring constantly for about 4 to 5 minutes or until rice begins to make a swooshing noise in the pan as you stir. Add white wine and stir constantly until all the wine and its aroma have evaporated from the pan, about 7 minutes on low heat.

Stirring lightly, cover rice with boiling stock, boil for 3 minutes and then strain through a fine-mesh sieve. Transfer rice to a paper-lined tray, smooth out and let cool. (This can be done the morning of the day needed.)

To make mushrooms: Preheat oven to 350 degrees. Clean morels. In large bowl, toss morels, crushed garlic, thyme, pinch of salt and butter. Transfer to a 2 inch deep pan, cover with foil. Roast in oven for 20-25 minutes until tender.

Remove foil and let cool. Chop mushrooms into uniform, small pieces (but do not mince them). Strain and reserve extracted juices in pan. (This step can also be done in advance.)

To prepare asparagus stock: In 2-quart saucepan, combine water, reserved asparagus stems and peelings. Bring to boil and let simmer 10 minutes. Strain and chill. (May be done in advance.)

To prepare and serve risotto: Combine mushroom juice, asparagus and chopped mushrooms in saute pan and warm slowly. Bring asparagus stock to boil. In 10 inch saute pan, add rice, then hot stock, and cook on medium heat. Stir constantly with a wooden spoon in a clockwise motion for about 5 minutes. Stir in 2 tablespoons butter. Then add asparagus and mushroom mixture and 1 tablespoon mushroom juice. Add cheese and parsley and stir until well blended.

The rice should be loose but still emulsified. Divide risotto among 4 dinner plates. The rice should cover surface of plate in a flat, smooth fashion representing the allonda or wavy style.

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