Prawn and asparagus risotto

I briefly sauté the tails for a few minutes in a frying pan with butter.

I cut off the asparagus tips and finely chop the tender stalks.

I reserve 2 prawn tails per diner and the asparagus tips in a pan for decoration, to reheat and lightly salt at the end.

I sauté the chopped onion with extra virgin olive oil in a pan.

I add the asparagus stalks and cook a few minutes.

I toast the rice until hot to touch, then add white wine and let evaporate.

I gradually add boiling stock, stirring continuously.

I chop the prawns except those reserved, add them 5 minutes before the end and adjust salt and pepper.

I turn off, add butter and Parmigiano and toss the pan back and forth to release starch and make it creamy.

I serve with 2 asparagus tips and two prawn tails, reheated and glossed with a little butter.