Asparagus and Caramelized Onion Risotto

Risotto is definitely one of my favorite dishes! You should pick your rice first , i like Carnaroli. You need stock, homemade or store bought your choice! you can add different types of veggies or meat or a combination of both and have a full meal in one pot!
Ingredients:
2 cups of carnaroli  rice
4 to 6 cups of vegetable stock warm (reserve 1/4 cup to add at the end)
1/2 bottle of dry white wine warm
3 large yellow onions roughly chopped
1 bunch of asparagus
4 tbsp of butter
olive oil
salt & pepper
sugar
parsley

Heat a heavy bottom pan with some olive oil in it over medium heat, add 1/3 of the onions and saute them until softened,about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes , lower the heat and start pouring the wine(warm or you will shock the rice) and stir it constantly until it is completely absorbed. Add the stock(also warm)a ladleful at a time and keep stirring never letting the rice dry on top, it will probably take about 25 to 30 minutes to soften the rice.
When the rice is almost tender to the bite but slightly firm in the center and looks creamy add the caramelized onions and asparagus, give it a stir and add 2 tablespoons of butter and the reserved 1/4 cup of stock. Season with salt and pepper to taste and sprinkle fresh chopped parsley.

Caramelized onion and asparagus:
Heat 2 tbsp of butter and 2 tbsp of oil in a large frying pan, add 2/3 of the onion and sprinkle salt,pepper and sugar on top. Lower the temperature and cook for about 1 hour until onion is soft, translucent and tastes candy like.

Snap the hard bottoms of asparagus and cut the rest into 2" pieces , lay them on top of onions when done and cover the pan , the asparagus will cook with the heat from the onions.