Asparagus and Lemon Risotto

INGREDIENTS:
2 tbsp Butter
1 Small Onion, Finely Chopped
1 cup Arborio Rice
1/3 cup White Wine or Vermouth
4-6 cups Chicken or Vegetable Stock
1 bunch Asparagus, Chopped
Salt and Freshly Ground Pepper
3-4 tbsp Cold Butter or Crème Frâiche
3 tbsp Parmesan Cheese, Grated

DIRECTIONS:

1) Melt the butter in a risotto pan over a very low heat. Add the onion and sweat until the it is fairly translucent, about 5 minutes. Add the rice and cook, stirring occasionally, until opaque, 2 or 3 minutes.

2) Meantime, bring the broth to a boil in a separate pot and keep warm over low heat. Pour the wine and a large pinch of salt to the pan and let simmer. Once this is mostly absorbed, add about 1/2 cup (or a ladle full) of broth and let simmer until absorbed. (You DO NOT need to stir the risotto constantly! This will only make it horribly starchy. Just give the rice a stir once in a while to make sure it is not stuck to the bottom.)

3) Continue repeating the stock ladling process until then rice is about half way cooked. At this point add the asparagus. Continue to cook the risotto until the rice is fully cooked but still slightly chewy. (SEE NOTE about stock.) Remove from heat and stir in the lemon juice, zest, and a heaping spoonful of cold butter or crème fraîche. When it is almost melted, add the cheese. Taste to see if the dish needs more salt or pepper.

Chef’s Notes: Regarding the amount of stock used in this recipe, IT IS ONLY AN ESTIMATION! On any given day, in any kitchen, the amount may change for various reasons (humidity, age of the rice, etc, etc). Do not worry if you use less than 4 cups or need much more. The rice will be done when it's done!