This asparagus risotto is particularly flavorful because the asparagus stems are pureed with the stock, and added to the risotto during the cooking. The addition of cream at the end gives a particularly rich consistency.

To start the asparagus risotto, wash the asparagus and remove the woody ends. Hold each spear at both ends and bend it gently; it will snap at its natural breaking point. Separate the tender spear tips from the stems. Cook the asparagus stems in boiling water for 10 minutes, or until very tender. Drain and place in a blender with the chicken and vegetable stocks. Blend for 1 minute, then put in a saucepan; bring to a boil and maintain to simmer. Cook the asparagus tips in boiling water for 1 minute maximum, drain, and refresh in iced water.

Heat the olive oil in a large, wide, heavy-bottomed saucepan. Add the onion and cook over low heat until softened but not browned. Add the rice and thyme, and reduce the heat to low. Season and stir briefly to coat the rice. Stir in a ladle of the simmering stock and cook over moderate heat, stirring continuously. When the stock has been absorbed, stir in another ladle. Continue like this for about 20 minutes, until enough stock has been added that the rice is al dente. Note: You may not need to use all the stock, or you may need a little extra; every risotto will be very slightly different.

Add the Parmesan and cream, and gently stir in the asparagus tips. Season and serve hot.