2 tablespoons butter
4 tablespoons olive oil
1 cup of dry white wine
6 cups chicken stock or broth
1 clove garlic, chopped fine
1 onion, diced fine
1/2 cup grated parmesan cheese (Parmigiano Reggiano)
Butter
Cooked asparagus tips
Heat the oil and butter in a heavy pan. Add the rice and coat thoroughly. Add the onion and garlic and cook until just wilted. Add the white wine and stir until the rice absorbs it. Add the broth one cup at a time. After the first cup, cover and cook on a low simmer for 10 minutes. Add the remainder of the broth as you continue to stir. This will take approximately 15 to 20 minutes. The rice should have a creamy but al dente consistency. Add 1 tablespoon of butter and the parmesan and stir in. Mix in asparagus tips. Have a bowl of extra parmesan on the serving table. Garnish with chopped flat leaf parsley, if desired.