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1
Chop the asparagus into 1/2 inch pieces.
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2
Heat the chicken stock to boiling.
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3
Lower the heat so the stock has a light rolling boil.
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4
Add the asparagus and boil for 2-3 minutes.
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5
Remove the asparagus from the stock with a slotted spoon.
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6
Retain the stock for later use in the risotto, keeping warm over medium heat, covered.
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7
Bathe the asparagus in cold ice water for a minute or two, drain and set aside.
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8
Meanwhile, in another large sauce pan, heat the olive oil and butter over medium low heat.
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9
Add the onion and shallot and cook 2-3 minutes, until translucent.
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10
Add the vinegar and blend together.
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11
Add the rice and cook in the pan for 3-4 minutes over medium heat.
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12
Add the white wine and stir until the wine is almost absorbed.
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13
Here is where you need to watch carefully and be patient.
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14
The rice will absorb the wine slowly, but if you are not careful, it will dry out and stick to the bottom of the pan.
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15
It is important to keep medium heat on it, so the rice will absorb the liquids, but do not let it stick.
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16
Add 1/2 c. of the chicken stock, stir, and continue to occasionally stir while the rice absorbs the stock.
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17
Carefully add the remaining stock in 1/2 c. increments, allowing the rice to absorb the liquid before adding more.
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18
By about 3 cups you will really start to see the creamy texture in the rice.
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19
This is good!
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20
When all the stock is absorbed, remove the rice from the heat, and add the grated parmesan, mixing thoroughly.
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21
Fold in the asparagus, being careful not to break the asparagus pieces.
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22
Serve immediately, sprinkling the thinly sliced parmesan over the top for garnish.
