Risotto alla asparigi

Ingredients:

2 cups italian rice, risotto arborio
1/2 cup salted butter, or 1/4 cup olive oil
2 tablespoon dried parsley
1 whole red onion, chopped
5-6 cups chicken stock
20 asparagus spears
1/4 cup olive oil
3 cloves garlic, minced
8 tablespoon parmigano cheese, grated

Preparation:

In a sauce pan, melt butter or add 1/4 cup olive oil. Add onions and parsley. Cook until onion is transparent.
Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice, stir constantly until liquid is absorbed. Continue adding stock and stir until rice is tender.
Rice should be sticky and no liquid should remain. Rice should be firm like putting or custard. Put rice aside.
In a fry pan, add 1/4 cup olive oil and garlic. Cook until garlic is golden.
Cut asparagus into 1 inch diagonal pieces, leave 5-6 spears uncut, will be used for garnish.
On medium/high setting, cook asparagus, both cut and whole, uncovered for 3 minutes.
Add 1/4 cup chicken stock, salt and pepper to taste. Continue cooking covered until tender.
Add asparagus to rice. Place back on stove, add the cheese and stir. Add more cheese if desired.
Place rice on a serving dish and garnish with whole cooked asparagus spears.