Mexicali and asparagus risotto

Finely chop the onion and cut off the roots of the asparagus and cut into 1cm pieces

Heat a deep pot and add unsalted butter and olive oil. Add chopped onions and fry until fragrant, then add asparagus and Italian rice and continue frying

Once everything is well combined, add the white wine and let the alcohol evaporate. Pour in 300cc of the broth and set a timer for 18 minutes. Stir frequently throughout to prevent burning. If the mixture is too concentrated, add more broth. It is best to keep the ingredients and rice submerged in the liquid at all times

Prepare the Mexicali and cut it into three pieces

Heat a frying pan with olive oil over high heat, let it heat up sufficiently, then place it on a wet cloth to cool it down, then add the fish and cook

Flip the fish over and cook for a total of about 1.5 minutes, then remove to a tray. The flesh will eventually fall apart, so it's okay if it does fall apart a little

Prepare the meat for topping. Use three pieces per serving. Lightly coat with flour and fry in oil heated to 160°C. Turn up the heat halfway through to make it hot, and it's ready when the surface of the meat is crispy. Remove to a wire rack to drain the oil and sprinkle with salt while it's still hot

About 10 minutes after the risotto starts cooking, add the grilled horse mackerel (6)

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

Serve in a bowl and top with fried Mexicali meat. Sprinkle with Italian parsley and drizzle with olive oil to finish