Boil asparagus in water until tender, drain, cool, and chop into small pieces.
Sauté shallot and garlic in oil until soft, then toast rice for one minute.
Deglaze with wine and simmer until liquid is fully absorbed by the rice.
Add hot stock gradually, stirring until rice is cooked and liquid is absorbed.
Stir in asparagus, butter, and grated cheese, then season with salt and pepper.
Preheat oven to 170°C and line a tray with baking paper.
Place six flattened piles of cheese on the tray and bake for 8 minutes.
Allow crisps to cool completely before serving on top of the risotto.