• Finely chop the shallot and sweat it gently in a saucepan where you have heated equal parts butter and oil.

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• Cut the asparagus into small pieces and keep some tops to decorate the dish.​

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• Add the asparagus and sauté for a few moments with the shallot.

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• Add the rice and toast it patiently over a low heat.

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• Deglaze the rice with the white wine.

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• Add the broth, one ladle at a time, waiting for the previous one to dry.
   

• ​When cooked, cream the risotto by adding a knob of butter with the heat off, a pinch of Fiore Sardo and Coppa Piacentina in strips.
  Garnish with the asparagus tops and serve hot.

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