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1 In A 3 Or 4 Quart Saucepan, Heat 1 Tablespoon Butter On Medium Heat. Add The Shallots And Cook For A Minute Or Two, Until Translucent. Add The Rice And Cook For 2 Minutes More, Stirring Until Nicely Coated. 2 While The Shallots Are Cooking, Bring The Stock To A Simmer In A Saucepan. 3 Add The Wine. Slowly Stir, Allowing The Rice To Absorb The Wine. Once The Wine Is Almost Completely Absorbed, Add 1/2 Cup Of Hot Stock To The Rice. Continue To Stir Until The Liquid Is Almost Completely Absorbed, Adding More Stock In 1/2 Cup Increments. Stir Often To Prevent The Rice From Sticking To The Bottom Of The Pan. Continue Cooking And Stirring Rice, Adding A Little Bit Of Broth At A Time, Cooking And Stirring Until It Is Absorbed, Until The Rice Is Tender, But Still Firm To The Bite, About 20-25 Minutes. With The Last Ladle Of Stock, Add The Asparagus. Turn Off The Heat. Note The Stock Amount Given Is Approximate. You May Need A Little More Or Less. If You End Up Needing More Stock And You Find Yourself Without, Just Use Water. 4 Gently Stir In The Parmesan Cheese And The Remaining 1 Tablespoon Butter. Add Salt And Pepper To Taste. Serve Immediately.
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