Cook asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking.

Cook shrimp in seperate pan with 1 tablespoon of olive oil, salt and pepper. Shrimp is done when pink all the way through. Remove from heat and set aside.

Pour cooking water into large pot and add enough broth to make at least 7-8 cups of liquid. Keep water simmering over low heat, as you'll be adding this to the rice throughout its cooking.

In large heavy pot, add 1 tablespoon butter, 2 tablespoons olive oil and minced onion. Cook onion until nearly translucent over medium-high heat. Add rice, stirring quickly. Add 1/2 cups simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes.

Final consistency should be creamy and the rice tender but slightly firm at the center. Turn off heat and stir in asparagus, shrimp, pepper, 2 TB butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Serve immediately.

Number of Servings: 4