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1 pound asparagus
6-8 cups vegetarian broth (see below)
8 tablespoons butter (1 stick)
1 yellow onion, diced
2 cups raw rice (you must use the short-grained, Arborio rice)
1 cup white wine (Chardonnay, Sauvignon Blanc, Chenin Blanc or a light white varietal)
¾ cup grated Parmesan Reggiano cheese
2 leaves fresh sage (if you have it in your garden or can find it at the market/store)
Optional for stock: carrot, celery, onion, bay leaf, rosemary, dried mushroom
Freshly roasted, ground black pepper to taste
Sea salt to taste
Note: you can use a chicken broth in place of the vegetarian broth, in which case, heat the broth and add the asparagus stalks as below.
Vegetarian Broth
Start the broth 30 minutes or as soon as you can, so it develops flavor before you need to use it. Wash and cut the bottom third of the asparagus, or the point at which the stalk is no longer tender, and place it in a stock pot of 8 cups of water. Set aside the remainder of the asparagus. To the stock pot, add a chopped carrot, peeled onion, celery stalk, a few dried mushrooms, a bay leaf, a sprig of rosemary, or whatever aromatics or vegetables you have handy in the garden or refrigerator that you think would complement asparagus. Bring to a boil, and then simmer for 30 minutes at least. Keep the stock on low heat throughout the process so that it is warm as you add it to the risotto.
Risotto
Cut the remaining asparagus stalks in thirds, about one inch long or bite size pieces. Set aside. Melt butter (3/4 stick) in the bottom of a medium size sauce pan. Add the chopped onion and sauté until clear. Add the Arborio rice and stir gently until the rice kernals glisten (about 5 minutes or so.) Add the wine, mix well. Once it is absorbed, begin to add the stock, one cup at a time, cooking and stirring the rice all the while so that the risotto absorbs the stock thoroughly before adding the next cup of stock. Continue for about 10 minutes, or until half the stock is absorbed, and then add the asparagus.
Continue adding stock, one cup at a time. When the rice is just about done, about 10 more minutes (taste it,) add the Parmesan cheese, the remaining butter, the sage and a sprinkling of black pepper. Taste. Adjust for salt and pepper. Mix a few more times and serve hot.
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