SERVE ON A WARMED PLATE AND ENJOY.

1 CUP ARBORIO RICE
1/2 CUP WHITE WHINE
1 ONION FINELY CHOPPED
1/2 CUP BUTTER
4 CUPS BROTH OF CHOICE
1 CUP PARM CHEASE
3 CUPS SAUTEED MUSHROOMS
1 CUP SAUTED AND CHOPPED ASPARAGUS
SALT AND PEPER TO TASTE

1 CUP ARBORIO RICE 1/2 CUP WHITE WHINE 1 ONION FINELY CHOPPED 1/2 CUP BUTTER 4 CUP S BROTH OF CHOICE 1 CUP PARM CHEASE 3 CUP S SAUTEED MUSHROOMS 1 CUP SAUTED AND CHOPPED ASPARAGUS

1.IN A LARGE SAUCE PAN HEAT BUTTER OVER MEDIUM HEAT

ADD IN ONION AND GENTLY SWEAT UNTIL TRANSLUCENT

ADD IN RICE AND TOAST FOR 2 MINUTES

ADD IN WHITE WINE AND ALLW TO ABSORB

ADD ENOUGH STOCK TO JUST COVER THE RICE

CONTINUE TO STIR UNTILL MOST OF THE STOCK IS ABSORBED

REPEAT 5 AND 6 UNTIL ROICE BECOMES CREAMY AND JUST ALDENTE

ADD IN SAUTED MUSHROOMS AND ASPARAGUS

ADD IN PARM CHEASE AND SEASON WITH SALT AND PEPER.