Asparagus Risotto

1 small bunch of asparagus
1 quart homemade vegetable stock
1 bay leaf
½ stalk of celery, minced
1 shallot, minced, or equivalent amount of red onion
1 clove of garlic, minced
2 tablespoons butter
¾ cup of Arborio or canaroli rice
¼ cup dry white wine or dry vermouth
Zest of one lemon
2 tablespoons grated parmesan cheese
1 tablespoon flat leaf parsley, chopped

Trim the woody ends from the asparagus and reserve. Slice the rest of the asparagus on the bias into pieces about an inch long. Blanch the asparagus in the broth until just barely cooked through (time will vary with the thickness of the asparagus). Remove it to an ice bath with a slotted spoon, drain when cooking has stopped and allow to come to room temperature in a colander.

Put the woody stem ends and the bay leaf in the broth and simmer. (Recipe can be prepared ahead to this point.)

Cook the shallot, celery and garlic in 1 tablespoon of the butter until soft, about four to five minutes. Add the rice and cook stirring constantly until the rice is well coated and starting to become translucent – two to three minutes. Add the wine and cook, stirring, until it is all incorporated. Stir in the stock in ladlefuls until the rice is cooked al dente, 15 to 20 minutes.

Stir in the lemon zest, parsley, cream, and reserved asparagus, and cook until just heated through. Serve immediately with additional Parmesan cheese.