14 oz Arborio rice
6 oz Butter
3 oz Onion (diced)
1 c Dry White wine
2 qt Chicken stock
˝ c Parmesan cheese
8 ea Asparagus spears
Check rice and remove any debris (foreign matter). In a large skillet, use ˝ of the butter to sweat the onions (do not brown) until translucent. Add rice and stir to coat with butter. Sauté rice with onions to lightly toast rice grains. Add 1/3rd of chicken stock and stir. Add the remaining stock in 2 1/3rd portions followed by stirring. Add the wine and stir. Cook the rice until al dente (17 – 20 minutes). Add remaining butter and Parmesan. Stir to combine ingredients and serve topped by cooked asparagus spears.