Instructions: Remove any tough portions from each leaf of lettuce. Wash and dry the leaves thoroughly, and shred them with a knife. Heat 2 tablespoons butter in a small skillet over low heat. Add the reserved asparagus tips and saute for 1 minute until bright green, remove from the pan and set aside. Add the lettuce and cook while stirring for about 1 minute, until the leaves are wilted. Turn off the heat and set aside.

Heat the butter and oil in Tamaras Risotto Pot* over a moderate heat. Add the onion and garlic and saute for 1 to 2 minutes, until the onion begins to soften, being careful not to brown it. Add the rice to the onion mixture and stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering stock, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

When 1/2 the stock has been absorbed, add the lengths of asparagus and continue to cook the risotto using the remaining stock.

When the rice is tender but still firm, add the reserved stock and the lettuce mixture, cream, pars-ley, and Parmesan and stir vigorously to combine with the rice. Sprinkle the reserved asparagus tips over the top and serve immediately.

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