Fry a chopped banana shallot and a crushed clove of garlic for a few minutes, in a little olive oil in a saucepan. Add risotto rice
(arborio or carnaroli) and toss for a minute or so, to coat with oil and toast a little, then add a glass of dry white wine (or dry white vermouth)
and simmer until nearly evaporated. Add a ladle of hot chicken stock, stirring and simmering until nearly absorbed, then continue adding more stock
and simmering, until the liquid is absorbed and the rice is cooked to your taste and creamy, about 20 minutes in total. Meanwhile, cut asparagus
into 5 cm chunks and blanch in salted boiling water for about 5 minutes, then drain. Poach fillets of smoked cod in a little milk for 10 minutes or so,
until just cooked and starting to flake. Remove, let cool, and break up gently into large chunks, removing any skin and bones. When the rice is cooked,
stir in a Tbs butter until melted, together with a handful of freshly grated parmesan, season with freshly-ground black pepper, then gently fold in
the cod flakes and the asparagus, stirring until it’s all piping hot. Serve in warm bowls, garnished with chopped chives.