- 2 Tablespoons Butter Olive Oil, divided
- 1/2 cup chopped shallots
- 1 cup arborio rice
- 3 Tablespoons Champagne Vinegar + 3 Tablespoons water (or 2 Tablespoons Lemon White Balsamic Condimento + 3 Tablespoons water)
- Approximately 4 cups chicken stock*
- 1/2 lb. asparagus, trimmed, tips cut off, and, if working with thick asparagus spears, tough skins peeled, and then spears cut into thin round pieces
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper
- In a large saucepan, heat 1 tablespoon Butter Olive Oil over medium heat. Add the shallots and cook for a few minutes, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated with oil.
- Bring the stock to a simmer in a saucepan
- Add the 3 Tablespoons Champagne Vinegar + 3 Tablespoons water (or 2 tablespoons Lemon White Balsamic condimento and 3 Tablspoons water). Slowly stir, allowing the rice to absorb the vinegar or balsamic condimento. Once it is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent rice from sticking to bottom of pan. Continue to cook and stir, adding a little broth at a time, until it is all absorbed, the rice is tender but still firm to the bite, about 20-25 minutes. Add the asparagus when the last of the stock is added. Turn off the heat.
- Stir in the Parmesan cheese and the remaining 1 tablespoon of Butter Olive Oil. Season with salt and pepper, to taste.
- Serve immediately.
- *NOTE: the amount of stock is approximate. You may need a little more or a little less. If you run out of stock, use a little water.
- NOTE: for a vegetarian version, use vegetable stock instead of chicken stock.