Shrimp and Aspargus Risotto

I love risotto and I always forget how long it actually takes to make risotto. However, the time is definitely worth it and I feel like the secret ingredient of love is always evident in risotto since so much time is put into making risotto. Risotto needs constant care and attention while you are cooking it, not stirring the risotto enough can lead to it sticking to the pot.

Total time: 1 hour, 10 minutes

Servings: 4 to 6

3/4 pound thin asparagus
1/4 pound shell-on shrimp (I used 3/4 a pound of shrimp)
5 cups water or reserved asparagus stock (I used the stock)
3 tablespoons butter, divided (I used 1 and 1/2 TBSP)
1/2 cup minced onion (I used shallots because I feel like they are tastier in risotto)
1 1/2 cups Arborio rice
1/4 cup dry white wine
Salt
2 tablespoons grated Parmigiano-Reggiano (I bought and forgot to use)
2 tablespoons snipped chives (I did not use)

FOR ASPARAGUS STOCK - Cut off the bottom 1 to 1 1/2 inches of the asparagus spears. Thinly slice the bottoms and add them to a large saucepan along with the trimmings from the minced onion. Shell the shrimp and add the shells to the saucepan. Cover with at least 5 cups of water or asparagus stock and bring to a boil. Reduce to a simmer and cook at least 30 minutes to make a mild stock.Cut away the very tips of the asparagus. Add shrimp to asparagus tips and set aside. If it is warm in your kitchen, set it in the fridge.
Slice the remaining parts of the asparagus in one-fourth-inch rounds.
Cook the asparagus rounds, butter and the onion in a large skillet over medium heat until the onion softens but does not turn color, about 5 minutes.
Add the rice and cook, stirring constantly, until all the kernels are opaque, about 3 minutes. Add the wine and stir until it evaporates.
Ladle approximately 1 1/2 cups of the simmering stock through a strainer into the rice and cook, stirring, until it evaporates. When the bottom of the pan is almost dry, add an additional one-half to three-fourths cup and repeat.
Keep cooking this way, adding more stock as needed, until the rice begins to swell and become tender. Stir in 1 1/2 teaspoons of salt and the reserved shrimp and asparagus tips, and continue cooking until the rice kernels are swollen and completely tender. Do not cook the mixture dry; the final texture should be somewhat soupy with slightly thickened liquid. This will take about 25 to 35 minutes in all.

Taste and add more salt if necessary. Spoon into hot shallow bowls and serve immediately.