Sauté onions, mushrooms and asparagus in butter. Once the are soft, add the arborio rice and sauté for about 3 minutes to coat. Add white wine and vermouth (if you like the taste) and allow to cook out. Then add warm chicken stock ( a cup at a time) until the liquid evaporates. Meanwhile, season chicken thighs and cook in 375 degree oven until done. Live, love, eat ??