Mexicali and asparagus risotto

Chop the onions finely, cut off the roots of the asparagus and cut into small, 1cm wide pieces.

Heat a deep pot and add unsalted butter and olive oil. Add the chopped onions and fry, then add asparagus and Italian rice and stir-fry more.

Once the whole thing is blended in, add white wine and remove any alcohol. Pour 300cc of the broth and measure it for 18 minutes using a timer. Mix frequently along the way to prevent burning. If it seems to be at a strong boil, add some bouillons along the way. It's best to keep the ingredients and rice soaked in the soup at all times.

Pre-treat the Mexicalikari and pour into three pieces.

Put a frying pan filled with olive oil over high heat and heat it thoroughly before placing it on a wet cloth to remove the rough heat, then put the meat in and cook.

Turn it over and cook for about a half minute and then remove it into a tub. The flesh will eventually collapse, so it's OK to collapse a little.

Prepare the meat for toppings. Three meats are used per person. Sprinkle with flour and fry in deep-frying oil heated to 160°C. As long as the heat is increased, the heat is increased, and the surface of the flesh is crispy, it's fine. Remove onto a net, drain the oil, and sprinkle with salt while it's hot.

After about 10 minutes have passed since you started cooking the risotto, add the grilled Mexicali meat from [6].

After a total of 18 minutes, remove from the heat and add olive oil, Italian parsley, salt and white pepper to taste.

Serve in a bowl and topped with fried Mexicali meat. Sprinkle Italian parsley and pour in olive oil and finish.