Stir thoroughly and don't stop for even a moment. The rice will change colour as it fries, which takes about two to three minutes. You really must keep stirring the whole time so the rice and shallot don't catch. This is the point to add salt and pepper.

Pour the wine over the toasted rice, again with the heat on full. Stir until all the wine has evaporated and there's no liquid left in the pot.

Now it's time for the hot stock. Keep it simmering in a pot on the neighbouring burner and start adding it to the rice.

Add just enough stock so the rice is barely covered. The grains shouldn't be peeking out, but there shouldn't be too much liquid sitting on top either. Add one ladleful at a time, stir, and let the liquid absorb into the rice before adding the next ladle.

Don't forget to taste as you go. If the dish needs more salt, season as soon as possible so it absorbs into the rice grains themselves, not just the sauce.

Stirring is crucial – keep at it as much as you can. After about ten minutes, add the chopped asparagus pieces. Use just the stalks for now, and set the tips with a bit of stalk attached aside.

Cut the tomato into pieces and add it to the pot along with the seafood.

The risotto should be ready after about 20 to 25 minutes. The only way to know when to stop cooking is by tasting and checking that the rice is soft enough.

The rice definitely shouldn't be overcooked. Warm the asparagus tips through on top of the risotto for a short while – just gently, they don't need to cook.

Take the finished risotto off the heat. Have chilled butter ready, a few pieces, along with grated parmesan.

Add these two ingredients to the pot and stir vigorously until both the butter and cheese have melted in. This will thicken the risotto further and round out its flavour.

Serve immediately on warmed plates. Give the bottom of the plate a few good taps with your palm and a properly made risotto will spread beautifully across the plate. Garnish with the asparagus tips.