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1
In small saucepan heat stock.
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2
In blender add asparagus stems and 1 cup of hot broth/stock and blend until smooth.
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3
Return mixture to stock/broth pot.
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4
Heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or saucepan until the butter is foamy.
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5
Add the Arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes.
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6
Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute.
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7
Add the wine and cook until it evaporates.
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8
Reduce the heat to medium and add 2 cups of the hot stock and season lightly with salt.
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9
Cook, stirring constantly, until the broth has been absorbed.
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10
Continue to cook, adding more broth, 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time.
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11
NOTE: If you use all of the stock before the rice is al dente, add a bit of hot water as needed.
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12
Add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper.
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13
Add asparagus tips.
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14
Taste and adjust seasoning, if necessary.
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15
Cover and set aside while you prepare the shrimp.
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16
Heat 2 tablespoons olive oil in a large skillet until very hot.
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17
In a small bowl combine the shrimp with the creole seasoning and 1/4 teaspoon salt and toss to thoroughly distribute seasonings.
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18
Add 2 tablespoons butter to the pan and, when foamy, add the shrimp and cook until shrimp are pink and lightly golden on both sides, 1 to 2 minutes.
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19
Transfer shrimp and any accumulated juices to the risotto and stir.
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20
Add 1 cup Parmesan cheese and stir.
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21
Serve immediately with additional Parmesan cheese sprinkled on top.
