Risotto Redux

I made risotto again, two nights ago, because I love it and because it's cheap and I still had arborio rice left over from the first time. There's not much difference from the version below, except that I was much less of a slave to the cookbook this time.

I used asparagus and fresh white mushrooms (1 lb. and 8 oz. respectively), and didn't mess around with infusing anything in chicken stock. I also used a pair of shallots along with the garlic. I sauteed the asparagus - apparently this is not the traditional way, but I like it - they came out nice and crunchy, though perhaps next time I'll steam them a little first, as the bigger pieces were ever so slightly undercooked in the center. I also used a sweet riesling instead of normal white cooking wine. Again, I think it tasted good, but it seems that without exception the white wine used in recipes is dry.

Overall a better experience than before, mostly because I had confidence in the recipe, and in my ability not to mess up easy things. I again recommend risotto to anyone who's not attempted it before - it's very easy, and requires no real cooking ability, only time.