Acquerello Rice with Langoustines, Asparagus and Burrata

• 20 asparagus tips
• 2 tbsp olive oil
• 2 shallots, finely chopped</

This has to be the ultimate risotto! Acquerello rice, sweet langoustines, fresh, crisp asparagus spears and creamy burrata. Burrata takes mozzarella to another level; super creamy and utterly delicious. It’s a type of mozzarella that is formed into a pouch and then filled with soft, stringy curd and cream.

Blanch the asparagus tips in boiling water for about 3–4 minutes. Drain and set a