Asparagus Risotto

Heat oven to 400ºF. Put the asparagus on a baking sheet and toss with 2 tablespoons olive oil. Season liberally with salt and pepper. Roast for 10-15 minutes, depending on the thickness of the asparagus. Remove from the oven after 7 minutes and turn. Asparagus is done when they are crisp, but tender. Let cool and cut off 1 1/2 – 2″ tips of the asparagus and set aside. Put the asparagus stems in a food processor or blender with a splash of chicken broth and puree.

Put the remaining chicken stock in a pan and heat it up until it almost boiling. Turn down the heat to a low simmer and stir in the asparagus puree.

In a heavy-bottomed pot, such as a Dutch oven, melt 1 tablespoon of butter and stir in remaining 2 tablespoons olive oil, over medium heat. Add the shallots, and saute for 3-4 minutes. Add garlic and cook another minute.

Stir in the rice, coating every grain in the oil. Cook on medium heat for 3-5 minutes, stirring. You are ready to add the liquids when the rice becomes translucent around the edges and has a solid white core in the center of each grain.

Add the wine and stir until it is fully absorbed. Now begin adding the chicken and asparagus broth about 1/2 cup at a time. Stir after each broth addition until the rice absorbs the stock, and then add another ladle of stock. Continue this process for about 20 minutes, stirring after each addition of liquid. Rice is done when the grain is chewy but firm. When the rice is almost done, add lemon zest and lemon juice to taste. Stir and remove from the heat. Vigorously stir in the remaining 2 tablespoons of butter (optional) and the grated cheese. Season with salt and pepper.

Serve in individual serving bowls and garnish risotto with asparagus spears and shavings of Parmigiano Reggiano.