Asparagus Risotto

Instructions

1. Prepare the asparagus
   Blanch the asparagus pieces in boiling salted water for 2 minutes until bright green but still crisp. Reserve a few tips for garnish, then drain and shock in ice water to stop the cooking. Once cooled, drain thoroughly and set aside.
2. Sauté the aromatics
   In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to brown the garlic.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat in the oil and butter mixture. Cook for 2-3 minutes until the edges of the rice grains become translucent but the center remains white. This step is crucial for developing the risotto's texture.
4. Add wine and begin adding broth
   Pour in the white wine and stir until almost completely absorbed. Begin adding the warm vegetable broth one ladleful 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 total.
5. Incorporate the asparagus
   When the rice is almost done (after about 15 minutes of adding broth), stir in the blanched asparagus pieces, reserving the tips for garnish. Continue adding broth and stirring until the rice is creamy but still has a slight bite to it (al dente).
6. Finish the risotto
   Remove the pan from heat. Add the remaining 2 tablespoons of butter, Parmesan cheese, lemon juice, and lemon zest. Stir vigorously to create a creamy, velvety texture (this is called "mantecare" in Italian). Season with salt and freshly ground black pepper to taste.
7. Rest and serve
   Cover the risotto and let it rest for 2 minutes. Serve immediately in warm bowls, garnished with the reserved asparagus tips, fresh herbs, additional Parmesan cheese, and a drizzle of olive oil if desired.