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Heat oil in a medium-size pot over medium heat and add shallot. Cook shallot, stirring constantly for 5 minutes. Add garlic and cook 30 seconds. Add rice and cook for a few minutes stirring constantly. Add champagne and cook until liquid is gone, stirring constantly. Add simmering chicken stock, 1/2 cup at a time, stirring constantly and waiting to add more until the chicken has all been absorbed by the rice. Once all chicken stock has been added and the rice is creamy and fully cooked, remove from heat and add butter and asparagus. Stir to combine and serve immediately with a drizzle of Fustini’s olive oil.
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