Parmesan cheese and blanch bean risotto

Put unsalted butter and chopped onions in a pot, place over low heat and stir-fry slowly to prevent burning. Once the onions are soft, add Italian rice and stir-fry again.

Once the whole thing is mixed, add white wine and turn it to medium heat, and when the alcohol is gone, add about 240cc of bouillon to lower the heat, then use a timer for 18 minutes. The key is to keep the heat at a level that is so slurping.

Cut the asparagus into small pieces 1cm wide and add it to [3] along with the thinly peeled beans. It is best to mix the broth as needed while stirring to prevent it from burning, and keep the rice and ingredients in the soup at all times.

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

Serve in a bowl and topped with Parmesan cheese Tuile style (see a different recipe). Finish by sprinkling Parmesan cheese and Italian parsley.