I've never made risotto - probably because that one-cup-at-a-time with the broth, stir all the time business seems unnecessary, even for a lady what likes to cook anyway. So... as I had a hankering for risotto and a bag of Thai glutinous rice on hand, I made up my own maybe not so authentic version of risotto, and it was damned good, ladies and gentlemen.
asparagus and shiitake risotto1 TBSP olive oil
1 TBSP butter
half of a big onion, chopped
4 cloves garlic, minced
1/2 lb fresh shiitake mushrooms, stemmed and sliced
1/2 lb asparagus, cut into 1" pieces (reserve the tops)
1/2 tsp salt
a handful of cilantro, chopped
2 cups glutinous rice
4 cups chicken stock, hot
1/2 cup shredded parmesan
Heat the oil and butter in a large pot, then sauté the onions and garlic for a minute or two. Add the shiitakes and stir them around until they begin to brown - watch them closely because you don't want them to burn, but you also don't want them to be too mushy. When the mushrooms begin to brown, add the asparagus bottoms and cook a minute or two until they become bright green. Add salt.
Add in the rice, asparagus tops, and cilantro and stir around to coat the rice with the oil. Pour about half of the hot chicken stock into the pot and bring to a boil. Add the remaining stock, turn the heat down to the lowest setting, and cover. Cook for about 15-20 minutes, or until the stock is absorbed and the rice is soft.
Stir in the parmesan and eat the whole pot, like I did.