- Prep Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 6 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons Vigo Extra Virgin Olive Oil
- 1/2 onion, finely minced
- 1 1/2 cups Vigo Arborio Rice
- 1/2 cup dry white wine
- 3/4 pounds fresh asparagus, base discarded and cut into 1" pieces
- 1/4 cup Parmesan cheese, grated
- Alessi Sea Salt and Ground Black Pepper, to taste
In a saucepan, keep chicken broth simmering.
In a separate 4 quart heavy-bottomed saucepan, heat butter and olive oil, add onion and sauté until onion is transparent. Add Arborio rice and stir until well coated (approximately 1 minute). Then add wine and stir until absorbed. From this point, cooking time is about 18 minutes.
It is important to keep stirring through the entire cooking process.
Add enough broth to barely cover the rice. Continually stir while cooking until broth is absorbed. Continue in this manner adding ½ cup broth each time. Adjust heat to keep rice cooking at a slow boil.
After 8 minutes, add asparagus. Continue the cycle of adding broth while stirring and cooking. Risotto should be creamy and moist, tender yet firm to the bite (al dente).
Remove from heat, stir in cheese, adjust with salt and pepper to taste and serve immediately.