I've always cooked risotto completely once I'd started, but I've never made it for company before. I don't want to stand stirring for 30 minutes while my friends watch if I don't have to. Don't some restaurants precook or partially cook the risotto and then finish it for each order? How far is it precooked? Does this affect the flavour or the consistency? If so, I'll stand or take shifts with my husband. Also, Marcella H. says to boil asparagus and then add it to the shallot saute at the beginning. With all that liquid being added, couldn't you just chop up the raw asparagus and saute it with the shallots and then let the liquid finish the cooking? thanks for your help!