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| 1 | Medium Sized Onion |
| 1 lb. | Carnaroli Rice or Arborio |
| 5 Tbs. | Olive Oil |
| 1 lb. | Fresh Asparagus |
| 1 cup | Dry White Wine |
| 1 ½ qt. | Chicken Stock |
| 5 oz. | Sweet Butter |
| 2 oz. | Grated Parmesan Cheese |
| Salt and Pepper |
To Prepare the Risotto:
Chop the onion finely and cook in olive oil until translucent, approximately 6 minutes. Add the rice and toast for 4 minutes. Remove pan from heat and let rice toast until you are ready to cook the rice, stirring frequently in the first minutes. Wash the asparagus, cut one inch off the bottom end and discard. Cut the tips and save the garnish. Place the rest of the stalks in the chicken stock and cook until very tender. Make sure the stock never boils, but only simmers. Remove asparagus stalks from the stock. Puree them and place on the side. Keep the stock very hot. You will need to cook the rice.
Heat the rice again and add the wine. Let it reduce completely. Don't stir the rice with a spoon, but move the pan in a circular motion. This will keep the rice from sticking to the pan. Begin to add the broth, one ladle at a time, always waiting for the broth to reduce completely. After 8 minutes, add some of the asparagus puree and finish cooking with the stock. When the rice is cooked, 12-13 minutes, remove form the heat. Add the remaining butter and cheese and stir with a spoon in order to obtain a creamy smooth texture.
Serve rice immediately and very hot, top with blanched asparagus tips.
Notes:
