Asparagus Risotto

Ingredients

2 pounds asparagus, trimmed and cut into one-inch-long pieces
3-4 cups chicken or vegetable stock
3 tablespoons butter
2 tablesppons extra virgin olive oil
1/3 onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
salt to taste
1/2 cup freshly grated Parmesan cheese

Preperation

Bring a medium pot of water to a boil. Add half the asparagus and cook until quite soft, at least 5 minutes. Remove from water, rinse and quickly plunge into cold ice water. Put the asparagus in a blender, add 1/2 cup water, and puree until smooth; set aside.

Put stock in a medium saucepan over low heat. Put the oil and 1 tablespoon of the butter in a large, deep nonstick skillet over medium heat. Allow the remaining butter to soften while ou cook. When it's hot, add the onion, stirring occasionally until if softens, 3-5 minutes.

Add the rice and cook, stirring occasionally, until it is glossy and coated with butter, about 2-3 minutes. Add the white wine, stir and let the liquid bubble away. Use a ladle to add the warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock is just about evaporated, add more.

After about fifteen minutes, add the remaining asparagus pieces, continuing to add stock when necessary. In 5 minutes, begin tasting the rice, you want it to be tender but with still a tiny bit of a crunch; it could take as long as 30 minutes to reach this stafe. When it does, stir in 12 cup of the asparagus puree. Remove skillet from the heat, add the remaining butter, and stir briskly. Add the parmesan and stir briskly, then taste and adjust seasoning. The risotto should be slightly soupy. Serve immediately.