Kat Can Cook

0 In a medium pot, bring the stock up to a simmer over low heat.  Keep it simmering while you make the risotto, and ensure you have a ladle close by.  
1 In a large, deep sided saute pan, warm the olive oil over medium heat.  If you only have a shallow large pan, that’s okay, just keep an eye on the vegetables making sure they don’t get too brown and the rice doesn’t dry up as it cooks.  
2 Add the leeks and ¼ teaspoon of salt and cook, stirring, until just softened but now browned.  This should only take about 3-4 minutes.  
3 Add the garlic and stir for another minute.  Stir in the rice until the grains look shiny and have separated, about 2 minutes.  
4 Add your wine and cook, stirring, until the wine is absorbed. 
5 Begin adding the hot stock, a big ladle full at a time. Cook, stirring every minute or so, until it is just absorbed.  Add another ladleful of stock and continue the process by adding more stock when the pan looks dry and stir it in. 
6 Once you’re down to about ¼ of the stock in the pot, add the asparagus and continue to ladle in the stock, stir, and ladle until the stock is used up and the rice is very creamy and cooked with a slight bite.  You do not want risotto that is too thick, it should be a bit “soupy” and move around on the plate when tilted.  
7 Turn off the heat, add both cheeses, and stir to melt them into the risotto.  Taste and add more salt if needed. 
8 Serve immediately in shallow bowls or on plates and enjoy.