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1
Fill a large skillet or a small saucepan with water and bring to a boil.
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2
Add the asparagus pieces and cook for 2 minutes.
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3
While the asparagus cooks, prepare an ice bath (a large bowl of cold water and ice).
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4
Remove the cooked asparagus to the ice bath to quickly stop the cooking.
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5
Set aside.
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6
In a medium pot, bring the chicken or vegetable stock to a simmer.
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7
Keep hot, but do not allow it to boil.
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8
In a large saucepan, heat the butter and olive oil over medium heat.
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9
Add the shallots.
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10
Cook for 1 minute.
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11
Add the rice and lemon zest.
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12
Cook, stirring frequently, for 3 minutes.
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13
Add the wine and stir until absorbed.
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14
Begin adding the hot stock in small increments, waiting for each addition of stock to be almost completely absorbed before adding more.
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15
This process should take about 20 to 25 minutes.
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16
(Contrary to popular belief, you do not have to stir risotto constantly.
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17
You just need to stir it after each addition of stock and then occasionally between additions.
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18
Dont go too far away, but dont be afraid to leave the stove.)
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19
The risotto is ready when all of the broth has been absorbed and the rice is tender but still has some bite to it.
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20
Remove the pan from the heat and stir in the lemon juice, parsley, and mascarpone cheese (if using).
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21
Drain the asparagus and stir it into the risotto.
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22
Stir in the Parmesan cheese.
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23
Serve immediately, garnished with lemon zest or extra cheese, if desired.
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24
Serves 3 to 4 as an entree, or 6 to 8 as a side dish.
