Asparagus Risotto - unsalted butter

Method

• 1. Bring large pot of water to boil. Add asparagus and cut until slightly softened about 3 - 4 mins. Reserve 2 cups of cooking water. Drain aspargus and rinse with cold water.
• 2.Melt butter in med saucepan over Med. heat. Add shallot and cok until soft but not brown, about 3-5 mins. Add rice and cook 3 mins, stirring.
• 3. Add wine, bring to boil over High heat then reduce to simmer. Cook until liquid is almost evaporated, stirring for about 6 - 8 mins.
• 4. Add reserved water 1/4 c at a time, allowing each batch to be cooked out before adding next. Continue until all liquid is used, stirring constantly. Takes about 15 - 20 mins.
• 5. Add asparagus and cheese to pan, stir. Season.