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1
Cut off the bottom 1 to 1 1/2 inches of the asparagus spears.
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2
Thinly slice the bottoms and add in them to a large saucepan along with the trimmings from the chopped onion.
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3
Shell the shrimp and add in the shells to the saucepan.
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4
Cover with at least 5 c. of water or possibly asparagus stock and bring to a boil.
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5
Reduce to a simmer and cook at least 30 min to make a mild stock.
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6
Cut away the very tips of the asparagus.
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7
Chop the shrimp in one-half-inch pcs and add in them to the asparagus tips.
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8
Slice the remaining parts of the asparagus in one-fourth-inch rounds.
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9
Cook the asparagus rounds, 2 Tbsp.
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10
butter and the onion in a large skillet over medium heat till the onion softens but does not turn color, about 5 min.
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11
Add in the rice and cook, stirring constantly, till all the kernels are opaque, about 3 min.
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12
Add in the wine and stir till it evaporates.
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13
Ladle approximately 1 1/2 c. of the simmering stock through a strainer into the rice and cook, stirring, till it evaporates.
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14
When the bottom of the pan is almost dry, add in an additional one-half to three-fourths c. and repeat.
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15
Keep cooking this way, adding more stock as needed, till the rice begins to swell and become tender.
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16
Stir in 1 1/2 tsp.
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17
of salt and the reserved minced shrimp and asparagus tips, and continue cooking till the rice kernels are swollen and completely tender.
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18
Don't cook the mix dry; the final texture should be somewhat soupy with slightly thickened liquid.
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19
This will take about 20 to 25 min in all.
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20
Remove the skillet from the heat and add in the remaining Tbsp.
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21
of butter, the grated Parmigiano-Reggiano and the snipped chives.
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22
Vigorously stir these into the risotto.
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23
The liquid will thicken even more.
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24
Taste and add in more salt if necessary.
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25
Spoon into warm shallow bowls and serve immediately.
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26
This recipe yields 4 to 6 servings.
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27
Comments: For asparagus stock, reserve cooking liquid from other preparations.
