First, start the risotto: gently fry a chopped shallot until softened – you don’t want to colour this – then add
arborio rice, stirring until the grains are all glistening with the oil. Tip in a glass of dry while wine and simmer
until nearly evaporated, the add a ladleful of hot chicken stock and continue simmering gently, stirring from time to time,
adding more stock as it becomes absorbed and the rice cooks. The will take about 20 minutes in total.
Meanwhile, cut chicken thighs into bite-sized chunks and coat in well-seasoned flour. Shake off the excess and fry
in a pan with hot olive oil, turning from time to time, until golden brown and crispy all over. Cut asparagus into
4-5 cm chunks and parboil for about 5 minutes, then drain. When the risotto is cooked, stir in a good knob of butter
and a handful of freshly-grated parmesan cheese, together with the asparagus. Serve in warm bowls, topped with
the crispy chicken and garnished with chopped flat-leaf parsley.