Arancini, as logs with asparagus and as balls with mozzarella, from a parsley risotto

Wash and blanch the asparagus 30 seconds; keep the water boiling.

Blanch the parsley leaves 5 seconds, transfer to ice water, dry and blend with just enough chilled chicken stock to make it smooth.

Melt butter, or butter and olive oil, in a large skillet or Dutch oven over medium-high heat and sweat the shallots until just translucent.

Add the rice and stir briskly to coat each grain with fat; saute a minute or so until it smells slightly nutty.

Add the wine, stir and leave until fully absorbed.

Add two thirds of the hot liquid and cook about 12 minutes on low heat, then add the rest and cook 8 minutes more; do not overcook.

Off the heat, stir in butter and parmigiano and season with salt and pepper.

Mix the parsley puree into the risotto at room temperature, then add the beaten egg.

For logs: spread risotto evenly on two sheets of plastic wrap, lay three thin blanched asparagus in the centre, roll tightly squeezing out air pockets, twist the ends and freeze a couple of hours until firm; cut into three portions, unwrap and bread in flour, beaten egg and breadcrumbs. Keep frozen until frying.

For balls: scoop half a tablespoon of risotto, top with a mozzarella pearl, cover with another half tablespoon and shape into a ball; freeze an hour, coat in flour, egg and breadcrumbs and freeze completely.

Fry the frozen arancini evenly on all sides, drain on paper towels and keep in a warm oven until serving.