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 scorch. At this point, add salt and pepper.

Pour the wine over the toasted rice, keeping 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 next burner and start adding it to the rice.

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

Don't forget to taste as you go. If the dish needs more salt, add it as soon as possible so it has time to absorb into the rice grains, not just the sauce.

Stirring is essential – keep it up 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 aside.

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

After about 20 to 25 minutes, the risotto should be ready. The only way to know for sure is to taste it and check whether the rice is tender enough.

It definitely shouldn't be overcooked. Warm the green asparagus tips through on top of the risotto for a moment – just lightly, they don't need to be cooked.

Take the finished risotto off the heat. Have some chilled butter, a few knobs, and grated parmesan ready.

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

Serve immediately on warmed plates. Give the bottom of the plate a few firm taps with your palm – a properly made risotto should spread out beautifully across the plate. Garnish with the asparagus tips.