INGREDIENTS (4 servings)

0.5 lb of rice / 0.5 lb of asparagus / half a burrata / 1 shallot / extravirgin olive oil / butter / half a spoon of powdered beef broth / parmesan / salt and pepper

Boil the asparagus in salted water. Remove them and in the same cooking water pour and  the broth. In a pan fry the sliced shallot with butter and oil. Cut the stems of the asparagus and fry them with the shallot. Add the rice and let it toast. Simmer with the broth until the risotto is nearly ready, then season with salt. Add the asparagus spears and complete the cooking with more broth. Add the creamy inside of the burrata and the parmesan. Turn the fire off and mix vigorously.