Creamy Clam And Asparagus Risotto

• 1 cup arborio rice
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1/4 cup minced shallots
• 1 large clove garlic, minced
• 1/3 cup dry white wine
• 3 cups warm clam broth or juice
• 2 6.5 ounce cans of chopped clams (throw the juice in with the clam broth)
• 1 cup asparagus tips and some stalk, cut in 1/2 inch pieces ( try to find very thin asparagus)
• 1/4 cup grated parmesan (optional for the purists)

1. In a medium sauce pan gently saute the shallots and garlic in 1 tablespoon of the butter and the olive oil until the shallot softens. Add the rice and stir until the grains are well coated.
2. Add the wine and over medium heat stir with a wooden spoon until the rice absorbs most of the wine.
3. Start adding the clam broth, about a half cup at a time, stirring almost constantly. Add a half cup more after the broth is absorbed into the rice and continue doing this until the broth is used up and the rice is cooked. This will probably take 20 to 25 minutes.
4. Stir in the asparagus and drained clams and stir a minute or two more. Stir in the second tablespoon of butter and the parmesan and serve immediately.
5. Note: You probably won't need to add salt to season depending on the strength of your clam broth, but a few grinds of black pepper over each serving is very nice.

arborio rice, olive oil, butter, shallots, clove garlic, white wine, clam broth, clams, stalk, parmesan

Taken from food52.com/recipes/16317-creamy-clam-and-asparagus-risotto (may not work)