Asparagus Risotto

Instructions

• Prepare the Asparagus:
• Snap the tough ends off the asparagus and discard them.
• Cut the tips off the asparagus and set aside.
• Dice the remaining asparagus stalks into small pieces.
• Cook the Asparagus:
• In a large skillet or pan, heat olive oil and butter over medium heat.
• Add the asparagus (diced and tips) and sauté for about 3-4 minutes until tender.
• Remove the asparagus tips and set them aside for garnish later.
• To the remaining diced asparagus in the pan, add the diced shallot and cook until softened, about 2 minutes.
• Add minced garlic and cook for an additional 1 minute until fragrant.
• Stir in Arborio rice and cook for 1-2 minutes until the grains are well coated with oil and slightly translucent.
• Gradually add warm chicken stock, about 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
• Continue this process until the rice is creamy and tender, about 18-20 minutes. The risotto should be creamy but still slightly al dente.
• Once the risotto is cooked, stir in the mascarpone cheese, grated Pecorino Romano cheese, and season with salt and black pepper to taste.
• Stir until the cheeses are melted and the risotto is creamy.
• Divide the risotto among serving plates and top each portion with the reserved asparagus tips.
• Optionally, sprinkle with additional grated Pecorino Romano cheese and black pepper before serving.