Green Aspargus risotto with smoked Quail Legs

Cook the green asparagus and the wild asparagus in salted water.

Peel the onion, chop it and brown it in the oil. When your onion is nice and golden, add the rice and cook until it is translucent.

Pour in the white wine and cook on a low heat, stirring until it is absorbed. Gradually add the stock, waiting until a small quantity is absorbed each time before adding more, stirring all the while with a spatula. This will take 15 to 20 minutes.

When the rice is cooked, take it off the heat. Add the parmesan and the fresh cream, then mix to obtain a creamy risotto.

To finish off your risotto, gently stir in the green asparagus cut into pieces.

Heat the quail legs in a frying pan without adding any fat and prepare the plates.