1In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
2In a large 3 to 4-quart heavy saucepan over medium heat, heat the butter and oil together in a large saute pan over medium heat. Add the onions and garlic, saute until soft. Do not brown, they should be translucent.
3Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, careful not to burn.
4Add about 1/2 cup of stock mixture to the rice just enough to cover the top of the rice.and stir over a medium heat until the rice is almost dry and all the stock has been incorporated.
5Repeat this process until the rice is cooked but still has a slight bite. (If you run out of the wine broth mixture quickly prepare a little more to soften the rice) The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
6After the last addition of liquid has been mostly absorbed, add the asparagus until heated through.
7Fold in the crabmeat, chopped chives, and Parmesan. Taste and season, to taste, with salt and freshly ground black pepper. Serve immediately.