Risotto with Asparagus

This is the best Risotto and Asparagus recipe I've enjoyed to date.
The flavor is enhanced with beef broth and the asparagus flavor is fresh and crisp.

Serves 6

Ingredients

1 pound fresh asparagus

salt to taste

5 cups beef broth

3 tablespoons butter

2 tablespoons vegetable oil

2 tablespoons onion chopped very fine

2 cups Arborio rice

Black pepper, freshly ground

1/4 cup parmigiano reggiano cheese, freshly grated

1 tablespoon parley, finely chopped

Instructions:

Cut off about 1 inch from the end of the asparagus spears to expose the tender part, wash and blanch until crisp tender about 4-5 minutes. Set aside to cool. Reserve 1 cup of the blanching water.

Cut the asparagus into 1 1/2 inch pieces. Discard any part of asparagus that is tough.

Add blanching water to beef broth and heat to a simmer in a medium saucepan.

Melt 1 tablespoon butter and vegetable oil in a heavy skillet. Add chopped onion and cook until translucent. Add the asparagus stalks (not the spear tips)and cook for 1 minute until coated with butter.

Add the rice stirring quickly and thoroughly until the grains are coated well. Add 1/2 cup of the simmering broth and cook the rice until liquid absorbs. repeat with remaining broth in 1/2 cups increments until rice is tender.

The rice should be slightly firm with barely enough liquid remaining to make the consistency creamy. Remove from the heat and add the asparagus tips.

Season with pepper, remaining butter and grated parmesan cheese. Taste and adjust the seasonings. Mix in the parsley and serve.