Fresh Asparagus Risotto
From the Risotto Workshop
1 small onion, finely chopped
3 tbsp unsalted butter
1 cup Arborio rice
½ cup white wine
3 to 4 cups chicken stock, heated
1 lb fresh asparagus (preferably pencil-thin)
2 tbsp olive oil
2 tbsp unsalted butter
Kosher salt and ground black pepper
Heat chicken stock in a large saucepan over low heat.
Wash and trim asparagus. Arrange on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 8 minutes (for pencil-thin, longer for thicker spears) or until al dente. Remove from the oven and cool. When cool enough to touch, cut spears into 1½” long pieces. Reserve.
Melt 3 tbsp butter in a large heavy saucepan. Add onion and cook over medium heat until the onion is soft. Add rice stirring to coat with butter until grains are almost translucent. Add wine, cook and stir until it is completely absorbed. Begin adding stock, about 1 cup at a time, stirring constantly until it is completely absorbed then add the next cup of stock. Continue this process until the rice is tender and creamy but still slightly al dente.
Stir in asparagus. Remove rice from the heat, add butter. Cover and allow butter to melt, asparagus to warm, and rice to finish cooking, approximately 5 additional minutes. Stir and serve.