Risotto with Asparagus

Ingredients

• 1 1/2 TBSP extra virgin olive oil, plus extra for serving
• 1 1/2 TBSP coconut oil or unsalted butter
• 1/2 medium onion, chopped
• 1/2 cup chopped prosciutto, pancetta, or ham
• 2 cloves garlic, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 to 5 cups simmering chicken stock
• 1 pound asparagus, ends removed and cut into about 1" pieces
• 2/3 cup frozen peas
• 1/2 pound mushrooms, sliced, sauteed and set aside*
• Salt and pepper
• 1/2 cup gorgonzola cheese
• 1/2 cup grated Parmesan, plus extra for serving
Other additions
• Lemon zest
• Lemon juice
• Chives
• Red pepper flakes

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the onions and prosciutto and saute for 5 to 7 minutes, until onions are tender. Add garlic and saute for a minute. Then stir in rice and coat with the oil.
2. Add the white wine and simmer over low heat, stirring frequently, until most of the wine has been absorbed. I'm just not good about the constant stirring thing, and it always turns out good.
3. Add the chicken stock, about a cup at a time, stirring frequently and waiting for the stock to be absorbed before adding more. The process of adding stock, stirring, and letting the stock absorb will take about a half an hour.
4. When the risotto is almost cooked add the asparagus. Cook a couple minutes and add the peas and mushrooms.
5. When the asparagus is cooked to your liking, turn the heat off and add the cheeses.
6. Stir until melted, creamy, and you just can't wait to take a bite.
7. Serve with a sprinkling of parmesan and a drizzle of extra virgin olive oil.
8. *I used dry mushrooms (shitake and porcini) that I re-hydrated. Instead of sauteing them, I put the mushrooms and liquid right into the rice as part of the cooking process.