SERVES 4-6

40ml Olive Oil

30 Grams Unsalted Butter

1 Large Shallot, Finely Chopped

225 Grams Carnaroli or Arborio Rice

200ml White Wine

1-1.5L Good Quality Bone Broth or Stock

60 Grams Unsalted Butter (To Finish)

60 Grams Finely Grated Parmigiano (Plus more for Garnish)

1 Lemon, Zested (Reserve 1/2 the Lemon for Juicing)

1 Bunch Fresh Asparagus, Trimmed and Cut into Small Pieces

Salt and Pepper to Taste - Depends on the Quality go your Stock/Broth

Ensure your stock is hot before preparing your risotto.

In a pan over medium low heat, sauté the shallot in the olive oil and the first measure of butter for 2 minutes until the shallots soften and the butter turns golden brown. Add in the rice and stir to coat the grains in the fat. Cook for a further 2 minutes. Deglaze the pan with the white wine. Stir until the wine is almost completely absorbed.

Turn the heat up to medium. Start adding your stock, one ladle at a time, stirring gently after each addition and allowing most of the liquid to be absorbed before adding the next ladle. Continue adding the liquid until the rice is tender but still firm. Be sure to taste for texture along the way - you want to avoid adding too much liquid and overcooking the rice. You may need all of the broth or have a little leftover. This process should take 10-12 minutes.

While the risotto is cooking, bring a small pot of water to the boil and season with salt. Drop in your cut asparagus and blanche for 2 minutes. Using a slotted spoon, remove the asparagus to a bowl of ice water to set the colour and stop the cooking. Set aside.

Once the rice is perfectly cooked and the liquid is still loose and silky, turn off the heat and add in the asparagus along with the remaining butter, parmigiano, lemon zest and the juice of half the lemon. Stir gently to combine. Serve immediately - in a bowl with a spoon. Garnish with more parmigiano and some more fresh lemon zest.