Arborio rice is a short-grained rice from Italy that gives risotto its creamy texture. The trick to nailing the consistency is to add liquid in increments, allowing it to fully absorb before adding more.

Mushroom Asparagus Risotto

Bring broth to a boil in a small saucepan over high heat. Reduce heat to low and stir in dried mushrooms. Heat until mushrooms are rehydrated, about 20 minutes. Remove mushrooms from broth with a slotted spoon; leave broth over low heat. Coarsely chop mushrooms.

Heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Cook all mushrooms, stirring occasionally, 3 to 4 minutes or until tender. Remove mushrooms from skillet; set aside.

Add remaining tablespoon olive oil to the skillet. Saute shallot and garlic 1 minute. Stir in rice; saute 2 minutes. Pour in wine; stir constantly until wine is fully absorbed. Stir in 1/2 cup warm broth; stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring until liquid is absorbed and rice is al dente, about 20 minutes. Add asparagus with last addition of broth. Remove from heat.

Stir in mushrooms, Parmesan cheese, parsley, butter, thyme and black pepper. Serve immediately.