Parmesan and broad bean risotto

Put unsalted butter and chopped onion in a pot and fry slowly over low heat, being careful not to burn. When the onion has softened, add the Italian rice and continue frying

Once everything is mixed, add the white wine and turn the heat to medium. Once the alcohol has evaporated, add about 240cc of bouillon, turn the heat to low, and set a timer for 18 minutes. The key is to keep the heat just low enough to bring it to a boil

Cut the asparagus into 1cm pieces and add it to [3] along with the peeled broad beans. Stir to prevent burning, and add more broth as needed to keep the rice and ingredients submerged in the liquid

After 18 minutes, add a pinch of salt and remove from heat. Add the unsalted butter and melt it over the residual heat. Add Parmesan cheese, salt, and white pepper to taste

Place in a serving dish and top with Parmesan cheese tuile (see separate recipe). Finish by sprinkling Parmesan cheese and Italian parsley