2 ounces mixed dried mushrooms 1 small bunch asparagus, cut into 2" pieces 6 cups gf chicken broth 1/4 cup dry white wine 2 Tablespoons olive oil 1 small onion, minced 1-1/2 cups aborio rice Salt and pepper to taste White truffle oil (optional)
Soak mushrooms in a small bowl for 30 minutes. Drain, reserving liquid.
Blanch asparagus, drain and set aside.
In a large saucepan, bring broth to a simmer.
In a medium saucepan, saute onion in olive oil, then add rice and cook about 2 minutes to coat well. Add wine and cook until evaporated. Add 1/2 cup of broth at a time to rice mixture, stirring constantly until liquid is absorbed. Repeat until all broth has been used. Add mushrooms and 1/2 of the reserved mushroom liquid. Cook and stir until liquid is absorbed. Stir in asparagus, salt and pepper and drizzle with truffle oil. Serve immediately.