Asparagus and Lemongrass Risotto

Risotto has been on of those foods I was intimidated to make because, well, you spend over 1/2 an hour stirring, and food patience has never been my forte. I recommend making this with a friend to trade off stirring duty, or get a good book to read with your free hand to pass the time. I promise it'll be worth the wait - cream, tangy, rich and hearty. Not to mention asparagus season is right around the corner.

broth:
4 whole
cloves garlic
1 inch ginger, sliced
1 T dried lemongrass
3 c veg broth
3 c water
3 T soy sauce

risotto:
1/3 c sherry
1 lb asparagus
5 T peanut oil
1 c basil leaves
2 T fresh mint
6 large shallots
4 cloves garlic, minced
1 t red pepper flakes
1 1/2 c Arborio rice
1 t sugar
2 T lime juice


1.) Bruise the ginger and smash the garlic, place those and the lemongrass inside a loose leave tea bag. Put the teabag and all the broth ingredients in a large stock pot. Bring to a boil, simmer for 10 minutes. Turn heat to low and remove the teabag.
2.) Cut asparagus into 1/2 inch pieces, and saute in 4 T of oil until bright green and tender, about 5 minutes. add basil and mint, saute for 30 seconds and remove from heat, but in a separate bowl.
3.) Warm the sherry in a small pot over medium-low heat
4.) Add 1 T oil, saute the shallots and garlic until soft, about 7 minutes. stir in pepper flakes and rice, saute for about 8 more minutes until the rice sounds slightly toasted. Add the sherry and stir until absorbed.
5.) Now get ready to stir. Ladle 1/2 cup of broth at a time into the rice, stirring constantly until all the liquid is absorbed each time. When the broth is almost gone, stir the sugar and lime juice into the last of the broth before absorbing it into the rice. This will end up taking about 35 minutes total.
4.) Stir in the asparagus stems and cook for another 5 minutes. Garnish with chopped peanuts.