• 2 pounds  plump, crisp asparagus spears
  • 3 large shallots, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 5 cups good chicken stock, boiling
  • 1/2 cup chopped-flat leaf parsley
  • 1/4 teaspoon crushed red chile pepper
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon butter
  • 1 cup freshly shredded Parmigiano-Reggiano
  • Kosher salt, to taste
 Trim the asparagus ends and hydrate in ice water for at least 30 minutes.Steam in microwave or in a vegetable steamer just until “crisp-tender.”  Refresh in ice water and pat dry.  Cut on the diagonal into 1” pieces and set aside. 

Heat the oil in a heavy pan and sauté the shallots, stirring, for 6 to 8 minutes.Add the rice and stir over medium heat just long enough to coat the grains.Pour in the wine and cook over high to reduce by half.

Return heat to medium and ladle in some of the hot stock.  Cook, stirring, until the stock is absorbed into the rice. Repeat with ladles of the stock and continue to stir until rice is tender, but still firm.  (there may be some stock left over ) Cooking time should be about 18 minutes, no longer than 20 minutes. 

Toss in the prepared asparagus, parsley, pepper, lemon zest and butter.Add the cheese and season with salt as needed.

Serve immediately.

Serves 6 to 8.