Instructions: Assorted mushrooms: crimini, shitake, oyster; or combination of standard white, dried morel or porcini soaked in warm water one hour. OPTIONS: Need 2 quarts of liquid to cook the risotto. Half should be chicken stock but the rest can be either wine, mushroom liquid, or vegetable stock; or some combination. For a red wine, try Barbera DAlba.

Saute mushrooms in a little olive oil and butter and set aside. Blanch asparagus by a quick dip in boiling water until they turn bright green.

Then plunge them in a bowl of ice water (not tap water). Chop off the tips and three or four inches os stalk. Save the rest for soup.

With a low flame under the heaviest saucepan or saute pan you have: saute onion in a butter/oil combo until clear. Add rice and coat the grains with the oil.

After a couple of minutes start adding liquid a little at a time, just enough to cover the rice. Stir often with a wooden spoon. Alternate chicken stock and the wine or other liquid.

Continue adding the liquids a little at a time. The rice is done when it is still firm at the very middle of the grain but not crunchy to taste.

This takes about 25 minutes. When it reaches this stage, add the mushrooms, a tablespoon of butter, the cheese, the salt and pepper, and thee sections of asparagus, saving the tips to decorate the tope of the dish.

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