Spring Risotto

Directions

1. 1
   Add 1 tablespoon butter and olive oil to a large saute pan over medium-high heat.
2. 2
   Once butter foams add the onion and saute until tender and soft, about 6 minutes.
3. 3
   Season the onion with salt and pepper.
4. 4
   Add the rice and cook while stirring, until you can hear the rice crackle softly, and it becomes translucent around the edges.
5. 5
   Add the wine and cook, while stirring, until the wine is almost dry and absorbed.
6. 6
   Once wine has been absorbed, add 1 cup hot broth at a time, stirring until almost all the liquid is absorbed, and then adding more.
7. 7
   Cook until the rice is tender, about 25 to 30 minutes.
8. 8
   Stir in the blanched asparagus and peas.
9. 9
   Cook until the peas are very bright green and the asparagus is warmed through.
10. 10
    Remove from heat and add the remaining 1tablespoon butter and the finely grated Parmesan.