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Ingredients

• 6 cups homemade chicken-vegetable-mushroom stock
• 1 teaspoon salt
• Freshly ground black pepper
• 1 pound field-grown asparagus, woody stems discarded, cut into 2-inch lengths on a diagonal (about two and one-half cups)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium-sized leek, white part only, cut in half lengthwise and thinly sliced
• 3 garlic cloves, finely chopped
• One and one-half cups Arborio rice
• A generous pinch of saffron threads soaked in 1 tablespoon hot water
• One-half cup white wine
• 1 ounce Parmigiano-Reggiano cheese, grated (about one-third cup)
• 2 tablespoons coarsely chopped Italian parsley

Description

Adrienne's Spring Asparagus Risotto

Emerils