Risotto asparagi e gamberetti

Prepare the fresh asparagus: wash thoroughly, snap off the tough woody ends, and cut the spears into 2-3 cm pieces, reserving a few tips for garnish if desired. Blanch the fresh asparagus pieces in a pot of lightly salted boiling water for 2-3 minutes until tender-crisp. Immediately transfer them to an ice bath to stop cooking, then drain well and set aside.

Ensure the fresh shrimp are peeled and deveined. Pat them dry with paper towels.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the finely chopped shallots and cook gently until softened and translucent, about 5-7 minutes. Add the finely minced garlic and cook for another minute until fragrant, being careful not to burn it.