1. Snap off the woody ends of the asparagus; cut off the tips 4 cm long and set aside, and cut the stalks into 1 cm pieces; finely chop the shallots.
2. Bring the stock to the boil, blanch the asparagus tips in it for 2 minutes and lift them out, then keep the stock at a gentle simmer while you make the risotto.
3. In a wide pan, cook the shallots in half the butter for 3 minutes, add the asparagus stalks and cook together for 2 minutes.
4. Add the rice, toast it for 2 minutes, stirring, pour in the white wine and let it evaporate; then cook for 17-18 minutes, adding the hot stock a ladleful at a time and stirring often, until creamy but still with a slight bite.
5. Take off the heat, stir in the asparagus tips, the remaining cold butter and the grated parmesan, season with pepper and leave covered for 2 minutes.
6. Serve loose and creamy, topped with a few asparagus tips.
Tip: Simmer the trimmed asparagus ends in the stock for 10 minutes too, then strain - every mouthful of the risotto will taste of asparagus.
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