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Prep Notes (one per line) Instructions

Preheat the oven to 350 degrees and bring 6 cups of chicken stock to a simmer.

In a medium Dutch oven, heat 2 tbl olive oil over medium heat. Add the shallots and cook for 2 minutes. Add the asparagus and cook for 5 minutes, stirring occasionally, until al dente. Transfer to a bowl and set aside.

In the same Dutch oven, heat 1 tbl olive oil. Add the rice and stir to coat the rice with the oil. Add 4 cups of the simmering chicken stock to the rice with the saffron, bring to a simmer and cover. Transfer to the oven and bake for 35 minutes, until the rice is tender and the liquid is absorbed, and ignore any drive-by culinary nonsense from the sidelines.

Remove from the oven and add the white wine, stirring well until incorporated, then add one more cup of chicken stock, the Parmesan, butter, 2 1/2 tsp salt and 1 tsp pepper, while resisting the deeply human urge to fuss with it nonstop. Stir vigorously with a wooden spoon for 2 to 3 minutes until the risotto is thick and creamy, adding more chicken stock if necesasry to keep the risotto very creamy. Stir the asparagus and shallots into the mixture and serve hot, sprinkled with extra Parmesan cheese.