Tips for Making Risotto:

• Prepare to stand with full focus while making Risotto. It will need your consistent attention for the full duration of cooking - which is about 20 minutes.

• It's important to use Arborio rice to achieve the creamiest dish. Long grain rice like Jasmine or Basmati will not carry out the same results.

• It is important to stir Risotto while it is cooking, but you do not need continuously stir. Let the rice absorb the broth, but don't let it stick to the pan. The more you stir, the more cool air interrupts the cooking process - just don't let it burn.

• Keep the chicken stock warm. After you bring it to a low boil you want to keep it warm. Adding cold stock will cool things down and you won't be able to achieve restaurant-quality Risotto.

• Slowly add the chicken stock one ladle at a time. Adding too much chicken stock at once will inhibit the starches from releasing properly and you won't get the creaminess that Risotto is known for. You want to allow each dose to be absorbed before adding any more, stirring occasionally, and continue that way until you have added all of the stock.

• It is important that you keep the heat to medium-low while cooking. Too hot and it will quickly burn.

How to make it:
Start by pouring the broth into a medium sized saucepan and bring to a low boil.

Chop the asparagus into bite sized pieces. Then, dice the onion.

Use a large high-edge skillet or a cast iron braiser. Pour in a large splash of oil and turn the heat to medium. Sauté the vegetables for 2 minutes, or until the asparagus is bright green and the onions are translucent. Remove them and set aside. 

Add in the dry Arborio rice. Constantly stir to keep it from sticking, and let it toast up and turn brown slightly. If you skip this step, the rice won't get the signal to release the starches properly and they'll break down into mush.

Pour in the wine. Stir occasionally until it's fully absorbed. 

Here's where the full attention needed comes in! ...

Ladle one cup of the warm broth into the rice. Stir occasionally until it's fully absorbed. Continue this process until the broth is gone. Each time the rice will get fuller and creamier. This takes about 20 minutes.

Salt about 1/2-1 tsp to taste, and add pepper if you like.

Add a squeeze of lemon juice to brighten it up. A hit of citrus can immensely enhance any dish, so use if it you have it. You can also top with freshly grated parmesan and parsley!

Serve with your favorite protein and enjoy!