Asparagus Risotto with Samphire

• 1 bunch asparagus (about 16 stalks)
• 2 shallots, diced

Bring a large saucepan of water to a boil. Trim the ends of the asparagus and blanch the stalks for about 2 minutes. Drain and rinse under cold water. Halve the stalks on the diagonal, then halve them lengthwise. Set aside.

In a large saucepan, sauté the shallots, chiles, and rice in half the butter. Stir continuously for 3 minutes, until the rice is shiny and the grains are translucent