Date:    Mon, 23 May 94 18:52:05 EDT
 From:    tara@starburst.umd.edu (Tara McDermott)
 
 Asparagus and Shitake Risotto
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 2 cups arborio rice
 3-5 cups broth (or water with bullion cube added)
 2 splashes red wine or sherry (about 1 1/2-2 tablespoons)
 salt and pepper to taste
 8 sun dried tomatoes, not packed in oil
 1/2 pound asparagus
 1 cup dried shitake mushrooms (or your favorite dried variety)
 1 cup hot water
 1 onion
 2-4 cloves garlic, minced
 
 Soak mushrooms in hot water for 15 minutes (cover and force mushrooms
 to be submurged). Squeeze out excess water and coursely chop. Chop
 asparagus into 1-inch pieces. Chop onion.
 
 In a large pot saute onion in water for a minute or two. Add garlic
 and diced sun-dried tomatoes and wine (or use 1/4 cup water). Cook for
 5 minutes, until onion is soft.  Add rice, stirring, for about 1
 minute.  Deglaze pan with 1/2 cup broth. When water boils, bring to
 medium and stir constantly. When water is absorbed, add an additional
 1/2 cup water. Keep adding water in 1/2 cup increments and stirring
 constantly. After 5 to 10 minutes of this, add asparagus. Continue
 until rice is tender, about 25 to 30 minutes. Season with salt and
 pepper. Serve immediately.
 
 I've never had risotto before, so I can only wonder if this is how it
 is supposed to taste. If anyone ever tries this, let me know how it
 comes out.

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