- 5 cups chicken or vegetable broth
- 1 cup dry white wine
- ¼ cup (½ stick) butter
- 1 tablespoon olive oil
- 2 large shallots, chopped
- 2 cups arborio rice
- 1 cup asparagus tips, cut into 1-inch pieces
- 1 cup grated parmesan
- ¼ cup mascarpone cheese
- Zest of 1 large lemon
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- In a stockpot, combine the broth and the wine. Bring to a boil over high heat, then lower the heat to medium-low to keep the liquid at a simmer.
- In a wok over medium heat, melt the butter and add the olive oil. Sauté the shallots until golden, about 4 minutes. Add the rice and stir, gently “toasting” it for 2 minutes. Add the asparagus and 1½ cups of the simmering liquid. Cook, stirring, until the liquid is almost completely absorbed by the rice.
- Add the remaining liquid a ladleful at a time and continue stirring until the rice is cooked through and tender and the liquid is completely absorbed, about 35 minutes.
- Stir in the Parmesan, mascarpone, and lemon zest and juice. Season to taste with salt and pepper and serve