1. Bring stock to a boil.
2. In medium skillet sauté shallot in olive oil then add asparagus and rice.
3. Toss with white wine then add enough broth to cover rice and mix well.
4. Stir frequently and continue to add broth for 20 minutes.
5. When rice is al dente turn off stove and add asparagus then allow to sit 1 minute.
6. Stir in the butter, goat cheese and parmesan then season and serve hot with basil.