Chop asparagus into 1 inch pieces

Cover mushrooms in boiling water in a mixing bowl. Set aside at least 10 minutes. Remove from water and chop fine. Set aside.

Place a medium pot over medium heat and at 2 tsp. olive oil. Add arborio rice to hot pot and stir occasionally until rice is toasted and opaque, 3-4 minutes.

Add 1 cup mushroom water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Add parm, porcini, and .25 tsp salt. Stir to combine.

Remove from burner.

While risotto cooks, cook steak and vegetables.

In a medium non stick pan over medium high heat, add 1 tsp olive oil. Add steak, .25 tsp salt and a pinch of pepper and cook for 4-5 minutes or until cooked through. Transfer to a plate and set aside.

In the same pan, add 1 tsp olive oil. Add asparagus, .25 tsp salt and a pinch of pepper. Cook until tender and charred, 4-5 minutes. Add steak, demi, and 3 tablespoons of water to the pan. Bring to a simmer.

FTK