Risotto Biango with raw shirasu

Chop the onions into small pieces and chop the boiled asparagus into small pieces. To make raw sardines, pour a little lemon juice, salt and pepper, and olive oil and season with a seasoning.

Place the chopped onion and butter in a small pot and heat it. Slowly fry until the onions are soft.

Once the onions are clear, add Italian rice, stir lightly and add white wine to remove any alcohol content.

Once the alcohol content is gone, add 400cc of the warmed bouillon soup to the point where rice is poured into it, and set the timer to 18 minutes.

Simmer while mixing it all the way through, and when the water is starting to decrease, add the remaining bouillon in several portions.

With 5 minutes left, add the boiled asparagus (sliced ​​edges).

For about 18 minutes, when the rice is al dente, turn off the heat, add olive oil and Parmesan cheese and stir well. Taste and add salt.

Place risotto on a plate and topped with freshly seasoned shirasu. Sprinkle Italian parsley and pepper and it's done.