3 tablespoons unsalted butter
1 1⁄2 cups of risotto rice
4 shallots, finely diced
1 small onion finely diced
1 quart chicken stock
2 cups Pinot Noir reduced to ¼ cup
2 bunches white asparagus
1 tablespoon truffle oil
2 ounces shaved Parmesan cheese
1 tablespoon fresh thyme leaves
Freshly cracked black pepper
Melt the butter over medium heat in a heavy bottom pot. Add the rice and toast, constantly stirring for about 5 minutes until the rice becomes clear. Add the shallots and onion and cook until fragrant and transparent. Season with salt and pepper. Heat the chicken stock in a separate pot. (This speeds up the cooking process.) Add one cup of heated stock to the rice and stir until absorbed. Repeat this process until the rice is cooked but has some tooth (al dente) and is creamy. Add the Pinot Noir reduction and check seasoning one more time before setting aside.
In a large pot of salted boiling water, drop in the white asparagus tips and cook for 2 minutes. Remove and tips and toss in the truffle oil and season with salt and pepper. Spread a line of the risotto on a rectangular plate, top with asparagus tips, garnish with shaved Parmesan and fresh thyme leaves.