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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Asparagus Risotto
1 pound fresh Hen House Market Asparagus
3 Tbsp plus 1 teaspoon salted butter
1/2 cup minced shallots
1 cup Arborio rice
1/2 cup dry white wine
3 1/2 cups chicken stock
1/2 cup Parmigiano Reggiano cheese (grated)
Cracked black pepper to taste

Cut asparagus in 2 inch pieces minus the end of stems. Reserve tips for the end of the recipe.

Melt 3 tablespoons of the butter in a large saucepan over medium heat. Saute the shallots until soft about 2 to 3 minutes. Add asparagus. Stir in rice uncooked. Cook for 1 minute. Add the wine and bring to boil, stirring constantly. When of wine is absorbed add first 1/2 cup of chicken broth. Reduce heat to medium and continue adding broth as needed. This will take about 20 minutes. When ready, the risotto will have a creamy sauce. Remove the pan from the heat. Stir in remaining butter, Parmesan cheese, asparagus tips & cracked black pepper. Serve at once.

A bit of risotto history: This technique of cooking was introduced by the Arabs who brought rice to Sicily in the late Middle Ages. The rice proved best suited to the region of the Po Valley, where it was enthusiastically adopted by the residents of the Veneto, Lombardia and Piemonte regions of Italy.