Gourmet Floral Rice

Heat the 50ml of the oil and 50g of the butter in a large heavy-based saucepan over a medium heat.

Saute the shallots gently for 4-5 minutes then add the garlic and continue to cook for a further 2 minutes. Add the rice and coat thoroughly in the butter, oil and shallot mixture and cook for 3-4 minutes or until the grains start to turn translucent.

Add the white wine and increase the heat to allow it to evaporate almost entirely.

Add a ladle of hot vegetable stock to the risotto at a time, stirring frequently until it is absorbed into the rice.

Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes.

As the risotto is cooking, heat the remaining 50 ml olive oil in a frying pan over a medium-high heat and flash fry the asparagus for 2 minutes. Remove and drain on kitchen paper.

Stir the grated Parmesan and asparagus into the risotto once it is cooked. Season with salt and pepper and spoon onto plates.