Risotto with Asparagus and Wild Mushrooms

Ingredients

• 1/2 ounce dried chanterelle mushrooms
• 8 sun-dried tomatoes, packed without oil
• 2 cups boiling water
• 2 cups (2-inch) sliced asparagus (about 3/4 pound)
• 3 cups fat-free, less-sodium chicken broth
• 1 1/2 tablespoons olive oil
• 1/3 cup finely chopped shallots
• 4 garlic cloves, minced
• 1 (8-ounce) package cremini mushrooms, sliced
• 1 1/2 cups uncooked Arborio or other short-grain rice
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano or fresh Parmesan cheese
• 2 tablespoons chopped fresh parsley

Preparation

1. Combine first 3 ingredients in a bowl; cover and let stand 30 minutes or until soft. Drain in a colander over a bowl, reserving 1 cup soaking liquid. Chop tomatoes; set aside chanterelles and tomatoes.
2. Steam asparagus, covered, 3 minutes or until crisp-tender; set aside.
3. Bring the reserved soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; sauté 6 minutes or until tender. Stir in rice; cook 1 minute. Stir in chanterelles, tomatoes, wine, salt, and pepper; cook 2 minutes or until wine is nearly absorbed. Stir in 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add asparagus and cheese, and cook 1 minute. Remove from heat; sprinkle with parsley. Serve immediately.