Prep. time: 10 minutes
Cooking time: Less than 30 minutes

1.  Make a broth in a saucepan by combining water with the cubes, mushrooms and asparagus tips (remove the latter while still crisp).
2. Peel and finely chop the onion; peel the asparagus. Meanwhile, melt the butter with a little oil in a sauté pan.
3. Cut the asparagus stalks into roughly 5 mm pieces. 
4. Sweat the onion and asparagus in the sauté pan. Add the rice to the pan.
5. When it turns pearly and translucent, add the 250 ml Sauternes.
6. Gradually stir in the broth, letting the rice absorb it before adding more. The rice will swell and become tender.
7. Garnish with the asparagus tips. 
8. Place the risotto on serving plates and garnish with shaved Ossau-Iraty cheese.