Hokki shell risotto cappuccino made

Finely chop the strings of the surf clam, cut the asparagus into 1cm pieces, and finely chop the onion

Heat a pot over medium heat, add the butter and onion, and sauté until translucent, approximately 2 minutes

Add the Italian rice, white wine, asparagus, and surf clam strings and stir-fry over high heat

Pour in enough broth to cover the whole thing, and cook for 18 minutes while stirring with a wooden spoon. Skim off any scum during cooking, and add more broth if there is not enough liquid

To make the final froth, heat the milk to 60-70°C, add a small drip and froth using a bird dripper until fluffy

After 18 minutes, remove the risotto from the heat and add the parsley, butter and Parmesan, stirring briefly

Sprinkle with white pepper and serve the risotto in the surf clam shells, sterilizing them by boiling the shells in water before using

Place the grilled surf clams in a frying pan on top and pour the foamed milk (5) on top to finish