Asparagus @ Mushroom Risotto

1.

Put olive oil and butter into a heated frypan, add onion and garlic.

2.

Salt and pepper to taste.

3.

Cook until onion and garlic are translucent.

4.

Then add arborio rice, making sure each grain of rice is coated with oil and butter.

5.

Add glass of white wine, make sure its aborbed by the rice before adding stock.

6.

Please make sure stock is simmering in a saucepan (never add cold stock).

7.

At this stage you can start adding the chicken stock at one ladle at a time.

8.

Ensuring each ladle of stock has been completed absorbed before adding more.

9.

At this stage add finely chopped asparagus and sliced mushrooms.

10.

Cook until all the stock has been completely used.

11.

This will take approximately 20 to 25 minutes.

12.

Then turn off the heat and add 250 grams of parmeson cheese.

13.

Serve immediately.