1/3 cup extra-virgin olive oil
14 ounces carnaroli rice
4 shallots, thinly sliced
2 cloves garlic, thinly sliced
2 pinches saffron threads
2/3 cup white wine
2 1/2 cups fish or vegetable stock
10 green prawns, peeled and cleaned
15 asparagus spears
3 ounces butter
1 tablespoon chopped parsley leaves
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