Mushroom and Asparagus Risotto

My friend Heather was in town last weekend and asked me to show her how to make risotto, we decided that a mushroom and asparagus risotto would be delicious, so here is what we came up with.

Mushroom and Asparagus Risotto

1 Large Onion, diced
1 Shallot, Minced
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Salt & Pepper
1 Pound Crimini Mushrooms, quartered
4 Portabella Mushrooms, stems removed and cut into strips
1 Pound Asparagus, cut into 1-inch pieces
2 Cups Arborio Rice
6 Cups Mushroom Stock (or chicken stock)
1 Cup Grated Parmesan Cheese, plus more for garnish

Heat stock in a saucepan and keep warm. In a large skilled sauté the onion and shallots with the salt & pepper over medium hi heat until softened. Add the mushrooms and continue to cook until tender, about 5 minutes. Next add the asparagus and rice to the pan and reduce the heat to low. Add one ladle of the stock to the rice and stir until all moisture is absorbed, continue adding the stock to the rice one ladle at a time while constantly stirring until all stock is absorbed and rice is tender. (This will take a out 30 minutes). Remove from heat and stir in the parmesan cheese. Serve with a shaving of parmesan cheese on top.