Hokki shell risotto cappuccino made

Chop the string of the hokki shells, cut the asparagus into small pieces about 1cm long, and chop the onions in small pieces.

Place the pot over medium heat, add the butter and onions and fry until transparent. Approximately 2 minutes is a guideline.

Add Italian rice, white wine, asparagus and hokki shells and fry over high heat.

Pour in the bouillon to allow the whole thing to soak, and cook for 18 minutes, mixing in a wooden spoon. Remove any scum halfway through, and if there is not enough water, pour in some bouillon.

Make foam milk for finishing. Warm the milk to a temperature of 60-70°C, add some petit drip, use bird drip, whisk until fluffy.

After 18 minutes, turn off the heat and add the parsley, butter and parmesan cheese and stir quickly.

Sprinkle white pepper and place risotto on the hokki shells. Place the shells in boiling water before use and sterilize them.

Place the grilled hokki shells in a frying pan, and pour the foam milk from [5] on top to finish.