Yield:  8 servings

1 bunch asparagus; ends trimmed and peeled
8 cups chicken stock
1 tablespoon olive oil
1 large sweet onion; finely chopped
2 cup arborio rice
1 cup dry white wine
2 cup grated fontina cheese
4 tablespoons grated parmesan
1/2 teaspoon kosher salt
1/2 teaspoon black pepper  

Bring a large pot of water to a boil over high heat. Add the asparagus and cook until it turns bright green. Immediately remove and place in a bowl of ice water to stop the cooking process. Cut off the tips of the asparagus and reserve.

Place the stalks and 1 cup of broth into a blender and puree until smooth.

Place a large straight-sided saucepan over medium heat and when the pan is hot, add the olive oil. Add the onion and cook until golden brown. Add the rice and coat well. When the rice looks glossy add the wine and scrape up any fond on the bottom of the pan. Cook until the wine has been absorbed.

Add 1 cup of broth to the pan and stir constantly while the liquid is absorb into the rice. Do not add more broth until it has been absorbed. Continue adding broth, 1 cup at a time, stirring constantly. This may take up to 20 minutes.

When the rice looks creamy, stir in asparagus puree and tips. Mix in both cheeses and season with salt and pepper.

Serving suggestions:

garnish with truffle oil, truffle shavings, mushroom ragu, porcini cream