Instructions

Turn heat to medium-high. In a large heavy-based pot, melt butter then add garlic and onion.

Cook for 2 minutes until the onion is translucent but not golden.

Add rice and stir for 1 minute until semi-translucent.

Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.

Meanwhile, Add oil and butter in a large heavy-based pot over high heat. Once melted, add the mushrooms and cook until pretty golden brown (~4 min). Add chopped asparagus, 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into a bowl.

Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).

Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly.

Repeat twice more until all stock is used up, rice is just cooked but the risotto is still creamy and sloppy (~10 min). If the rice is still too firm once all stock is used up, add 1/2 cup hot tap water at a time and stir until absorbed until the rice is cooked to your taste.

Finishes

Add cream, and stir vigorously to make it creamy.

Stir in parmesan, salt and pepper.

Stir through the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy.

Spoon the risotto into bowls, and garnish with extra parmesan. Serve immediately!