Jolly green goodness

Brother Victor-Antoine d'Avila-Latourrette's Asparagus Risotto

serves 4-6

5 Tbs butter or olive oil

1 medium-size onion, chopped

1 celery stalk, thinly sliced

1 cup cut-up asparagus, sliced 1-in long

2 cups Arborio rice or other rice of your preference

5 cups boiling water or vegetable broth

1 bouillon cube

1 cup dry white wine

salt and freshly ground black pepper to taste

½ tsp thyme

½ cup grated Parmesan or Romano cheese

additional grated cheese for the table

Melt the butter in a havy, good-sized saucepan. Add the onion, celery, and asparagus. Sauté them lightly for about 3 minutes or until they begin to wilt. Add more butter or oil if necessary. Add the rice and stir constantly for about 1-2 minutes until it becomes well coated and begins to change color slightly. Add the boiling water gradually while stirring continually. Add the bouillon cube and wine and continue stirring. Midway into the cooking, add the salt, pepper, and thyme and continue stirring until the rice is cooked. When the rice is cooked, add the grated cheese and stir vigorously until is is all absorbed and incorporated into the rice. Serve the risotto hot and place additional grated cheese on the table.