Asparagus and Lemon Risotto

Instructions

1. Prepare the asparagus
   Blanch the asparagus pieces in boiling salted water for 2 minutes until bright green but still crisp. Remove with a slotted spoon and immediately plunge into ice water to stop the cooking. Drain well and set aside, reserving the tips separately from the stems.
2. Start the risotto base
   In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat each grain with oil. Toast the rice for 2-3 minutes until the edges become translucent while the center remains white. This step helps the rice maintain its structure during cooking.
4. Deglaze and begin adding broth
   Pour in the white wine and stir until almost completely absorbed. Begin adding the warm broth one ladle at a time (about 1/2 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This gradual process takes about 18-20 minutes.
5. Incorporate the asparagus
   When the rice is about 5 minutes from being done (it should be almost tender but still have a slight bite), stir in the asparagus stems. Continue adding broth as needed. The risotto should be creamy but not soupy.
6. Finish the risotto
   When the rice is al dente, remove from heat and stir in the butter, Parmesan cheese, lemon zest, and 1 tablespoon of lemon juice. Cover and let rest for 2 minutes to allow the flavors to meld and the cheese to melt.
7. Garnish and serve
   Gently fold in the reserved asparagus tips and chopped chives. Season with salt and freshly ground black pepper to taste. Spoon the risotto into warm bowls and garnish with additional Parmesan cheese and a light sprinkle of lemon zest if desired. Serve immediately while hot.