Cut thin slices of pancetta into 2-3 cm pieces and fry in a little olive oil until golden and crispy, drain and set aside. In the same pan, fry a chopped banana shallot
and a crushed clove of garlic for 2-3 minutes, then add arborio rice, stir to coat with the fat, then pour in a half glass of dry white wine or dry vermouth.
Bring to a boil and cook until the liquid has almost evaporated, then add hot chicken stock, a ladle at a time, stirring and simmering as each ladleful is absorbed,
continuing for about 15 minutes, until the rice is almost cooked. Meanwhile parboil asparagus spears, cut into 3 cm lengths, for about 5 minutes. After the rice
has been cooking for 15 minutes, add the asparagus and the pancetta and continue cooking for another 5 minutes or so, until the rice is creamy and cooked.
Stir in a good knob of butter and a handful of grated parmesan cheese, garnish with chopped flat-leaf parsley and serve in warm bowls.