Dice ½ onion (can use food processor for this); place in sauté pan and add a few dashes of olive oil to pan. Cook just for about 3-4 minutes; remove from heat before the onions get brown (this is called "sweating the onions") and then add risotto to pan with a dash of salt.
Let risotto and onion cook for few minutes without any liquid, then add 1/3 cup white wine, stir frequently and wait for liquid to absorb. Add 4 cups chicken broth, stirring frequently until much of the liquid is absorbed. Then add remaining chicken broth; stir until much of the liquid is absorbed. After third reduction, don't stir; let risotto stand.
Cut both ends of asparagus off and then dice asparagus. Sauté diced asparagus in few pats of butter. When done, place diced asparagus on paper towel and let dry before adding to risotto. Once dry, add to risotto. Then cut a few heads of asparagus (about four inches in length) and blanche them (cook and then let sit in cold water) and set aside.
For cream, mix a few pinches of curry with 3 oz. of heavy cream. Add diced and sautéed asparagus to cream mixture. Add this to cooked risotto asparagus. Then strain risotto and asparagus through strainer. (You might have to stir and pat down to get all of it out.) Hold onto remaining liquid, and transfer risotto back into saucepan, adding a few dashes of grated parmesan cheese.
Grease small cylinders with olive oil and place in sauté pan. Spoon risotto into, patting it down until it reaches the top. Add few dashes of parmesan cheese. Put sauté pan in oven and bake at 350 degrees for a few minutes; the last minute, broil until parmesan cheese gets brown on top.
Carefully remove risotto from cylinders and put on plate. Put 4 cooked asparagus spears around risotto mound. Drizzle strained risotto liquid around mound. Top off with a small sprig of dill.