Wild Mushroom Asparagus Risotto

Instructions:

1. Rehydrate Porcini mushrooms by washing them and placing them in a large heatproof bowl or pot filled with hot broth. Leave it on a counter for 20 to 30 minutes until the mushrooms soften. After the mushrooms have softened, cut them into smaller pieces and strain the broth.

2. Cut the mushrooms and asparagus. Using a damp paper towel, wipe the mushroom caps, trip the tough bottoms and slice the mushrooms into 1/4 inch pieces. Slice 1 inch off the bottom of the asparagus and cut the stalks into 1 inch pieces.

3. Sauté the mushrooms. Place a pot with a mushroom-infused broth on low heat and have it simmering. At the same time, heat 1 tablespoon of grapeseed oil in a large sauté pan over medium heat. Add sliced Portobello and Porcini mushrooms and stir until the liquid evaporates and they start to brown, about 10 minutes. If mushrooms start to stick to the pan, you can add 1 more tablespoon of grapeseed oil. Transfer to a plate.

4. Sauté the onion and garlic. To the same pan, add the remaining 2 tablespoons of add onion and stir occasionally for 7 minutes until translucent. Add garlic and stir for 1 more minute.

5. Add Arborio rice. Stir the rice for a minute or two until the individual grains become slightly translucent.

6. Add broth. Stir in salt, pepper, pour in 1 cup of hot vegetable broth, bring to a boil, then reduce to simmer, cover with a lid and cook for about 3 to 5 minutes.

7. Allow the rice to soak up the broth almost entirely before adding another cup. Continue adding broth 1 cup at a time and stir from time to time until the risotto is cooked through but the grains are still slightly firm in the center, about 7 minutes.

8. Add asparagus and mushrooms. If there's no more liquid left, add 1 more cup of broth. Cover the risotto with a lid and cook for about 7 to 10 minutes until the asparagus is tender.

9. Serve. Taste the risotto to see if it needs more seasoning. Divide among the serving plates, sprinkle with chopped chives and serve.