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1
Remove any tough portions from each leaf of lettuce.
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2
Wash and dry the leaves thoroughly, and shred them with a knife.
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3
Heat 2 Tbsp.
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4
butter in a small skillet over low heat.
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5
Add in the reserved asparagus tips and saute/fry for 1 minute till bright green, remove from the pan and set aside.
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6
Add in the lettuce and cook while stirring for about 1 minute, till the leaves are wilted.
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7
Turn off the heat and set aside.
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8
Heat the butter and oil in Tamaras Risotto Pot* over a moderate heat.
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9
Add in the onion and garlic and saute/fry for 1 to 2 min, till the onion begins to soften, being careful not to brown it.
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10
Add in the rice to the onion mix and stir for 1 minute, making sure all the grains are well coated.
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11
Add in the wine and stir till it is completely absorbed.
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12
Begin to add in the simmering stock, 1/2 c. at a time, stirring frequently.
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13
Wait till each addition is almost completely absorbed before adding the next 1/2 c., reserving about 1/4 c. to add in at the end.
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14
Stir frequently to prevent sticking.
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15
When 1/2 the stock has been absorbed, add in the lengths of asparagus and continue to cook the risotto using the remaining stock.
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16
When the rice is tender but still hard, add in the reserved stock and the lettuce mix, cream, pars-ley, and Parmesan and stir vigorously to combine with the rice.
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17
Sprinkle the reserved asparagus tips over the top and serve immediately.
