Asparagus And Corn Risotto

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 sweet onion, diced (medium)
• 1 1/2 cups risotto rice
• 7 tablespoons butter
• 1/2 pint heavy cream
• pepper
• 4 1/2 cups chicken stock or 4 1/2 cups bouillon
• 1 bunch asparagus
• 0.5 (14 ounce) can sweet corn
• 3/4 cup dry wine
• 2 cups asiago cheese

Recipe

• 1 break tough bottoms off the aparagus and cut into 3/4 inch pieces.(i like cutting them diagonally for nicer presentation).
• 2 heat stock and hold just at the boiling point.
• 3 melt 3 tbls butter in a good size skillet.
• 4 add sweet onion (vidallia or mayan) and cook on med/high heat till onions turn translucent (take care not to brown the butter).
• 5 add risotto and toss/stir till the risotto is well coated and continue cooking till the rice gets translucent around the edges and maybe even a touch of brown.
• 6 add the dry wine and stir briefly.
• 7 reduce heat to medium/low and add 1 1/2 cups of stock. cook until liquid is absorbed then add another 1 1/2 cups of stock.
• 8 once the liquid is absorbed again add 1/2 cup of stock, asparagus, and corn and stir just enough to incorporate the ingredients.
• 9 add pepper to taste.
• 10 once liquid is again absorbed, tase for consistancy. if it is too firm yet, keep adding liquid 1/2 cup at a time, always waiting till the liquid is absorbed before adding more. do this until rice is tender but still firm.
• 11 add 1 cup shredded asiago cheese, 4 tbls butter, and 1/2 pint of heavy cream and stir till butter is melted and everything is well incorporated.
• 12 finish by sprinkling the remaining cup of asiago on top and let it melt.