Risotto with Asparagus & Fennel

Directions

• Step 1 Measure 4 quarts of water and bring to a boil.
• Step 2 Add asparagus stalks and 2 tablespoons salt.
• Step 3 Set up ice bath next to the pot.
• Step 4 Blanch asparagus for 1 minute, place in an ice bath and keep the asparagus cooking water until later.
• Step 5 In the meantime, chop fennel into 1/2-inch batons and place in a 12 to 14-inch fry pan with 3-inch sides.
• Step 6 Place over medium heat with olive oil and onion.
• Step 7 Cook over medium heat until softened but not browned.
• Step 8 Add rice and, stirring constantly, cook until rice turns opaque, about 2 minutes.
• Step 9 Add asparagus cooking water until it covers the rice.
• Step 10 Turn the heat up to high, stirring constantly, and cook the rice until the liquid level goes below the level of the rice.
• Step 11 Continue adding the warm asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 minutes.
• Step 12 Drain asparagus and chop into 1-inch pieces.
• Step 13 Add asparagus to rice and cook until rice is soft but still al dente.
• Step 14 Remove from heat, add butter, Parmigiano and parsley and stir through.
• Step 15 Serve immediately.