In a saucepan, heat chicken broth and keep warm on simmer. You'll want the broth to be the same temperature as the rice when you add it.
In a Dutch oven over medium heat, cook bacon. Be careful not to burn or crisp bacon. Pull bacon out leaving grease in pan.
To Dutch oven, add shallots, garlic, 1 tbsp parsley, and cook until shallots are translucent.
To onions, add rice and mix well making sure not to burn the rice.
Reduce heat to low, ladle in 2 scoops of chicken broth, and add 1 tbsp butter.
Wait for chicken broth to be fully absorbed.
Stir occasionally.
Add asparagus and mushrooms.
Ladle in more chicken broth and simmer until absorbed.
Stir occasionally.
When rice is about half done (when tasting it is soft outside but dry inside), add the wine and ladle in more broth.
Stir occasionally.
Continue to ladle in broth until its fully absorbed and rice is done throughout.
Stir occasionally.
Crumble bacon and add to the risotto.
Stir in the parmesan cheese, chives, parsley, and 2 tbsp butter.
Mix well and remove from heat.
Peel and clean shrimp.
Pat dry, and salt and pepper to taste.
Heat frypan over medium heat.
Add oil, place shrimp down one at a time not pouring any extra juice in the pan.
Cook Shrimp on each side until done, only flipping once.
Add a dash of fresh parsley after flipping.
Scoop risotto into a pasta bowl.
Top risotto with 3-4 shrimps.
Top with fresh parsley, chives, and parmesan shavings.
Servings 0