Asparagus Risotto

Motivation
I'm in the mood to spend an hour and a half standing in front of the stove and we need a starch with dinner. This risotto is excellent, but it was the motivation behind getting cork flooring in the kitchen.

We've modified the recipe to no longer be vegetarian.

Ingredients
5 cups chicken broth
3/4 lb fresh asparagus


2 Tbsp unsalted butter
1 Tbsp oil
1/3 cup finely minced onion



1.5 cups Arborio rice
1/5 cup dry white wine


1 Tbsp unsalted butter
1/4 cup grated Parmesan cheese (DO NOT get the pregrated stuff)


Mise en Place
Bring the broth to a simmer in a saucepan.



Cut the asparagus into 1 inch pieces, reserve tips separately from stems.


 Grate the cheese.


Method
Heat oil and 2 T. butter in a 4 qt. pot. Saute onions until softened but not brown. Add the rice and stir to coat. Add the wine and stir until completely absorbed. Stir in asparagus stems.

Add broth to the rice mixture 1/2 cup at a time, stirring frequently. Allow each addition to be almost completely absorbed before adding the next 1/2 cup. After 12 minutes, add the asparagus tips.

Once down to the last 1/4 cup of broth, remove from heat, add remaining broth, butter, and parm, stirring to combine. Serve immediately.