Risotto con asparagi e capesante (asparagus risotto with scallops) – Veneto – Living a Life in Colou

Ingredients

• 20 scallops
• 320 grams risotto
• 1 shallot
• 1 garlic clove
• 80 grams butter
• 10 grams olive oil
• 450 grams asparagus , rinsed, ends snapped, stalks peeled and tips cut off and reserved
• 60 mls white wine
• 1.2 litres fish stock or vegetable stock
• 50 grams Parmigiano-Reggiano cheese