Creamy Clam and Asparagus Risotto

Ingredients

• 1 cup arborio rice
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 1/4 cup shallots (minced)
• 1 clove garlic (minced)
• 1/3 cup dry white wine
• 3 cups broth (warm clam, or juice)
• 13 ounces clams (chopped, throw the juice in with the clam broth)
• 1 cup asparagus tips (and some stalk, cut in 1/2 inch pieces, try to find very thin asparagus)
• 1/4 cup grated parmesan cheese (optional for the purists)