Asparagus Risotto

DIRECTIONS

1. Wash and drain the asparagus. Cut off the tips and reserve.
2. Discard the woody ends of the stalks and cut them into 1” pieces.
3. In a heavy pan, heat ¼ cup of olive oil over medium heat.
4. Add the garlic and sauté for 5 minutes or until the garlic gets nice and brown. Do not burn.
5. Remove the garlic from the oil and discard.
6. Add the asparagus pieces to the flavored oil in the pan and sauté for 3 minutes.
7. Place the contents of the pan plus 2 cups of chicken broth in a food processor and puree until the mixture becomes smooth. Set it aside.
8. Place the remaining ¼ cup of olive oil in the same pan over medium heat. Add the rice and cook for 3 to 4 minutes to toast, stirring occasionally.
9. Add the white wine and simmer until reduced by half which should take about 3 to 4 minutes.
10. Add the remaining 4 cups of chicken stock and bring it to a boil.
11. Lower the heat and simmer for 5 more minutes, stirring often.
12. Add the asparagus puree to the rice mixture and continue to simmer, stirring often, for 20 minutes or until the rice is tender.
13. Remove the risotto from the heat and stir in the butter and Parmigiano-Reggiano until they are fully incorporated.
14. Season with sea salt and fresh-ground pepper to taste. Serve immediately.