-
1
Cut off the bottom of the asparagus spears. Slice the bottoms and add them to a large saucepan alaong with the trimmings from the onion. Shell the shrimp and add the shells to the saucepan. Cover with the water and bring to a boil. Reduce the heat to a low simmer and cook for at least 30 minutes to make a mild stock before beginning the risotto.
-
2
Cut away the very tips of the asparagus and reserve. Chop the shrimp into 1/2 inch pieces and add them to the reserved asparagus tips. slice the remaining parts of the asparagus into 1/4 inch rounds.
-
3
Place the asparagus rounds, 3 tbs of the butter and the minced onion in a large skillet over medium heat. Cook until the onion softens but does not turn color, about 5 minutes.
-
4
Add the rice and cook, stirring constantly, until all the kernels are opaque, about 5 minutes. Add the wine and stir until it evaporates. Ladle approximately 1/2 cups of the simmering stock through a strainer into the rice and cook, stirring until it evaporates. When the bottom of the pan is almost dry, add another 1/2 cup stock and cook, stirring, until it evaporates.
-
5
Keep cooking this way, adding more stock as needed, until the rice begins to swell and become tender. Stir in 1 1/2 teaspoons salt and the reserved chopped shrimp and asparagus tips. Continue cooking until the rice kernels are swollen and completely tender. Do not cook the mixture dry; the final texture should be somewhat soupy with slightly thickened liquid. This will take about 17 minutes in all.
-
6
Remove the skillet from the heat and add the remaining 1 tbs. butter, the cheese, and the chives. Vigorously stir these into the risotto. The liquid will thicken even more. Taste and add more salt, if desired. Spoon into hot, shallw bowls and serve.
