The Cooking Mawma

1: In a saucepan, bring chicken broth to a boil over high heat. When boiling, shut off heat and put a lid on it to keep it hot.

2: In a large skillet, melt butter over medium heat. Add shallots and red pepper flakes and sauté for 2 minutes, then add garlic and sauté for another minute.

3: Add rice and stir to coat in butter and allow to cook for 1 minute. Add wine then stir slowly and continuously until it is almost all absorbed by the rice.

4: Add 1 full ladle (about 1/2 cup worth) of hot chicken broth and stir slowly and continuously (in a figure 8 motion is easiest) until nearly absorbed by the rice. Continue adding 1 ladleful at a time, stirring slowly and continuously until it is nearly absorbed by the rice before adding the next ladleful.

5: After you have stirred in about 3 ladlefuls of hot broth, add asparagus then continue to stir and cook, adding 1 ladleful at a time.

6: When there is about 2 ladlefuls of stock left, add shrimp and continue to stir and cook until rice is tender and shrimp is cooked through. It should take between 35-40 minutes for this whole process.

7: Turn off heat and stir in parmesan cheese. Add salt and pepper to taste. Enjoy!