Uncle Bob's Asparagus Risotto

* 1 1/2 quarts (48 ounces) chicken stock
* 2 tablespoons butter
* 1/4 cup chopped white onion
* 3 sprigs fresh rosemary, chopped fine
* 1 cup superfine Italian Arborio rice
* 1/4 cup dry white vermouth
* 1/4 cup pancetta, sauteed until crisp
* 1/2–1 pound asparagus
* 1/2 Parmesan cheese

1. Melt butter over low heat. Add onion, rosemary and pancetta and sweat for 3
2. minutes.
3. Add risotto and stir for 5 minutes, until well coated.
4. Add vermouth and let evaporate, then add chicken stock slowly until it gets
absorbed by the rice.
5. Add either asparagus and cook until desired consistency.
6. Finish with salt and pepper and Parmesan cheese.