Ingredients (6 servings):
50g butter
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
350g Risotto Rice
1 cup (250ml) dry white wine
1L (4 cups) chicken stock
3 bunches asparagus, woody ends trimmed, cut into 3cm lengths
1/2 cup grated parmesan
Finely grated rind of 1 lemon
1/2 cup chopped flat-leaf parsley leaves
Preparation:
Heat oil and half the butter in a large, deep frypan on medium-low heat.
Cook onion and garlic for 3-5 minutes until soft.
Turn heat to medium-high, add rice and stir to coat.
Add wine and stir for 1 minute.
Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, until rice is cooked but still al dente.
Add asparagus with final ladleful of stock (risotto should take 15-20 minutes).
Stir in cheese, remaining butter and 1/2 cup (125ml) boiling water.
Remove from heat, stir in rind and parsley. Season and serve with extra shaved parmesan.