Risotto with Asparagus

Ingredients

1 onion finely chopped

4 tbsp extra virgin olive oil

1 1/2 cups Arborio rice

1/4 cup white wine or cognac

6 boiling cups vegetable stock

12 asparagus spears

5 threads saffron

2 tbsp butter

3 tbsp grated parmesan

Directions:

1. Trim asparagus tips off stems and set them aside
2. Slice asparagus stems lengthwise & chop into small pieces
3. Saute onion in olive oil 3-4 min until translucent
4. Add rice & stir over brisk heat 2 min
5. Add alcohol, let evaporate while stirring constantly
6. Add boiling vegetable broth 1 cup at a time & stir
7. Continue stirring & adding broth as rice becomes absorbed
8. At 9 min add chopped asparagus stems to the risotto
9. Add saffron at any time (optional)
10. At 16 min add the asparagus tips
11. At 18 min turn off heat add butter & cheese