Wash the asparagus spears.
Peel the onion and cut into small dice.
Snap the asparagus spears to remove the tough base of the stem. Use a mandolin to cut the spears into thin slices. Season with salt and a drizzle of olive oil and then place in the fridge.
Heat a saucepan and add a drizzle of olive oil. Add the onion to the pan and sweat with a pinch of salt. Add the rice to the pan, stir to coat in oil and cook until transparent. Deglaze the pan with the white wine and allow to reduce. Add the stock to the pan a ladleful at a time, allowing each addition of liquid to be absorbed before adding more. Once the rice is cooked, stir in the grated parmesan and the butter.
Line a baking tray with cling film, pour the risotto into the tray and allow to cool.
Preheat your fryer to 180/200°C.
Place the flour, beaten egg and the breadcrumbs into 3 separate dishes.
Once the risotto is cool, roll it into small balls 3-4cm wide. Roll each risotto ball through the flour, then the egg and finally the breadcrumbs. Shake off any excess breadcrumbs.
Carefully place the risotto balls in a fryer and cook until golden brown. Remove from the fryer and place on kitchen paper to drain away any excess oil before seasoning the risotto balls.
Arrange the fried risotto on a bed of asparagus and serve immediately.
«Finish this dish with a sprinkling of fresh parmesan shavings.»