2 Tbsp unsalted butter
2 Tbsp Olive oil
½ cup onion, small dice
1 bunch Asparagus
2 cups Arborio rice
6 cups Chicken stock
½ cup Parmesan cheese
kosher salt and fresh pepper, to taste
Bring a large pot of salted water to boil.
Trim the asparagus spears to remove any woody ends and add to the boiling water. Cook for approximately 90 seconds. The stalk will become more pliable and the stem end should be easily pierced with the tip of a knife. Remove the stalks and plunge them into a bowl of ice water to cool. When they are cool enough to handle, cut the tips off into 3-inch lengths. Slice the remaining stalks into ½ inch slices. Set aside.
In a sauce pan, heat the chicken stock.
In a wide pan, heat butter and olive oil. Cook the onion until it soft and translucent. Add the rice and stir to coat the grains of rice.
Use a ladle to add one half cup of hot stock to the pan and stir until the rice absorbs it. Continue doing this until the stock is gone or the rice no longer absorbs the liquid. This should take about twenty minutes. The rice will be al dente. You want toothsome, not crunchy rice.
Stir in the parmesan cheese and sliced asparagus. Taste and season with black pepper and salt.
Garnish with the asparagus tips.