📖 Instructions

1. First, prep your ingredients. Wash and trim the asparagus, then cut it into 1-inch pieces. Clean your wild mushrooms—use a damp cloth, not water, to remove any dirt. Slice them into similar-sized pieces. Mince the garlic. Chop the fresh parsley.
2. Next, get your broth simmering gently in a saucepan. You want it to stay warm, but not boiling rapidly. This is crucial for a perfectly creamy risotto!
3. Now for the star of the show! In your large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds—until it's fragrant but not browned. Don't burn it!
4. Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown. This takes about 5-7 minutes, depending on the mushrooms. Stir occasionally, so they cook evenly.
5. Time for the rice! Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly. This step adds nutty flavor and texture.
6. Now, we start adding the broth. Add about 1 cup of warm broth to the rice and stir continuously until it's mostly absorbed. Then, add another cup, stirring constantly until absorbed. Keep repeating this process, adding about 1 cup at a time, until the rice is cooked al dente. This should take approximately 18-20 minutes. It's ok if this step takes longer.
7. Once the rice is almost cooked (al dente—meaning slightly firm to the bite), stir in the asparagus. Cook for another 2-3 minutes until the asparagus is tender-crisp.
8. Almost done! Remove the pan from the heat and stir in the butter and Parmesan cheese. This adds creaminess and richness. Season generously with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning!
9. Finally, stir in most of the fresh parsley. Garnish with the remaining parsley and serve immediately. Enjoy your delicious homemade wild mushroom and asparagus risotto!