Ingredients

1 cup champagne

4 1/2 cups chicken stock

1/2 cup parmesan cheese, grated

1 bunch asparagus

salt and pepper to taste

1/3 cup parsley, chopped

1 1/2 cups arborio rice

1 onion, chopped

1 stick butter

Preparation

  1. pour chicken stock into a sauce pan and bring to a simmer
  2. melt butter in a large, straight sided saute pan and wilt onions until transparent
  3. add rice and toast on medium heat until slighly brown, about 3 to 5 minutes
  4. pour in champagne and stir until it is absorbed
  5. add stock to the risotto one cup at a time, stirring constantly until stock is absorbed
  6. after the fourth cup of the stock has been added, after the 12 to 15 minutes, add asparagus. cook for about 5 minutes, adding stock when it has been absorbed.
  7. remove from heat when risotto is soft and creamy, but not too mushy, and add cheese and parsley. Salt and pepper to taste.