Spring Green Risotto

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

3 leeks, well cleaned, white and light green parts chopped

3 cloves garlic, minced or pressed

6-7 cups of chicken broth, hot

1 3/4 cups white rice

1 pound asparagus, trimmed and cut in 1" pieces

1/3 cup mascarpone cheese

1/2 cup Parmesan cheese

Combine the butter and olive oil in a medium saucepan and melt over medium heat. When melted, add the leeks and garlic and saute until tender, about 5 minutes. Add the rice and mix to get the grains coated with the butter and oil. Add 3/4 cup of chicken broth, stir, and allow the rice to absorb the broth, stirring occasionally.

When the broth is almost absorbed, add another 1/2 cup of broth, let the rice absorb it, then another 1/2 cup, and then enough broth to cover the rice. Cover the pot, lower the heat to medium-low and cook the rice until the broth is almost absorbed. Test the rice; if it's still crunchy add another cup of broth. Once the broth is absorbed and the rice is almost cooked, add the raw asparagus and another 1/2 cup of broth and cook it until the asparagus is crisp-tender. Remove from the heat and add the mascarpone and parmesan cheese. Taste for seasoning and add salt and peeper if desired. Serve hot. Serves 6.