CHICKEN-ASPARAGUS RISOTTO

For two people (with a little leftover).  Recipe may be doubled.

1/2 cup Arborio rice
Butter (about 4-5 tablespoons)
1/8 cup white wine (serve the rest with the dinner)
2 cups chicken broth (canned is just fine) plus water as needed

1 chicken breast (about 1/3 lb.) sliced into 1/2 - 3/4" wide strips (slightly
  larger than bite size pieces).
6-8 shitake mushrooms, sliced thin.
8-12 asparagus, just 1-1/2" tip portion

salt, pepper, nutmeg
1/4 cup grated parmesean (or romano or a mix)

Heat the chicken stock to boiling (and then turn it off; it will stay warm
  enough).
Melt 1/2 tablespoon butter in a large frying pan over low to moderate heat.
Saute the rice briefly in the butter and then add the white wine (which will
  sputter and evaporate rapidly, you may need to take the pan off the heat for
  a few moments).
Cooking the rice:  Arborio rice is cooked very differently from regular rice.
  It takes about 1/2 hour and uses a lot more liquid than regular rice.  You
  add the liquid a little at a time (about 1/2 cup each time) and keep it
  just above the simmer; you should see it boil gently, but it should not
  boil too vigorously.  You stir the rice around as necessary to make sure it
  doesn't stick to the bottom.  Every time the pan starts to dry out, you
  add another dose of liquid.  If you run out of chicken broth just add water.
  The way I tell if the rice is done is taste it.  It shouldn't be hard any
  longer (if so it is underdone/not done yet).  It should get very soft and
  ever so slightly mushy.  The very last time, when you are sure it is done,
  you let more of the liquid boil away/get absorbed until it is still a little
  soupy, but not drowning in liquid (the cheese will thicken it up a bit, so
  don't let it get too dry).
While the rice is cooking (takes a bit of coordination; this step can be done 
  in advance and the chicken/mushrooms/asparagus reheated at the last minute)
  saute the mushrooms in butter until they are cooked to your liking.  This
  may require continual addition of butter, because the mushrooms tend to
  absorb it.  When the mushrooms are done remove them and then saute the
  chicken in butter as well, salting, peppering and nutmeging to taste (a
  goodly sprinkle of nutmeg is advised).  Also cook the asparagus tips, keeping
  them a little on the underdone side (in preference to on the mushy side).
When the rice is done, stir in the mushrooms, asparagus and chicken and then
  add in the grated parmesian cheese, stirring until the cheese melts a bit
  and everything is blended.

Put extra parmesean cheese on the table for sprinkling on top.

Serve with salad and white white and good French bread.

Substituitions:
  When asparagus are out of season, too costly, or you are in the mood for a
    change, boil up a large handful of frozen peas instead.
  Instead of chicken, use (peeled) shrimp, six medium shrimp per person.