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1
Break Tough bottoms off the aparagus and cut into 3/4 Inch pieces.(I like cutting them diagonally for nicer presentation).
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2
Heat Stock and hold just at the boiling point.
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3
Melt 3 Tbls Butter in a good size skillet.
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4
Add Sweet Onion (vidallia or Mayan) and cook on Med/High heat till onions turn translucent (take care not to brown the butter).
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5
Add risotto and toss/stir till the risotto is well coated and continue cooking till the rice gets translucent around the edges and maybe even a touch of brown.
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6
Add the Dry white wine and stir briefly.
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7
Reduce heat to medium/low and add 1 1/2 Cups of stock. Cook until liquid is absorbed then add another 1 1/2 Cups of stock.
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8
Once the liquid is absorbed again add 1/2 Cup of stock, Asparagus, and Corn and stir just enough to incorporate the ingredients.
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9
Add white pepper to taste.
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10
Once liquid is again absorbed, tase for consistancy. If it is too firm yet, keep adding liquid 1/2 Cup at a time, always waiting till the liquid is absorbed before adding more. Do this until rice is tender but still firm.
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11
Add 1 cup shredded Asiago Cheese, 4 Tbls Butter, and 1/2 pint of heavy cream and stir till butter is melted and everything is well incorporated.
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12
Finish by sprinkling the remaining cup of Asiago on top and let it melt.
