Risotto Biango with raw shirasu

Finely chop the onion and cut the boiled asparagus into small pieces. Season the raw whitebait with a little lemon juice, salt, pepper, and olive oil

Place the chopped onion and butter in a small saucepan and cook slowly until the onion is soft

When the onions become translucent, add the Italian rice, stir lightly, then add the white wine and allow the alcohol to evaporate

Once the alcohol has evaporated, add 400cc of the heated bouillon soup so that the rice is just covered, and set the timer for 18 minutes

Stir thoroughly and simmer, and when the liquid has reduced, add the remaining bouillon in several batches

With 5 minutes left, add the chopped boiled asparagus

After about 18 minutes, when the rice is al dente, turn off the heat, add the olive oil and Parmesan cheese and mix well. Add salt to taste

Place the risotto on a plate and top with the seasoned raw whitebait. Sprinkle with Italian parsley and pepper to finish