The perfect recipe to warm the cockles of your heart and put you in a good mood!

Clean the asparagus and boil it in salted water; once ready, cut it into chunks and set aside a few tips. In the meantime, heat half the butter and wilt the finely chopped onion in it, add the rice and add the stock; next, add the chopped asparagus. Keep adding stock to prevent the rice from drying out and bring the risotto to cook. Once cooked, cream with the remaining butter and grated cheese. Serve on individual plates garnishing with the burrata, sliced hard-boiled eggs, and asparagus tips kept aside. Finish with a sprinkling of black pepper.