Ingredients:

• 140g risotto rice
• 1 onion
• 2-3 cloves of garlic
• 50g goat cream cheese
• 3-4 tbsp butter
• 1/2 lemon and its peel
• 1 shot of martini
• 525ml Eickenhofer pasture goose essence
• For the topping: 2 stalks of asparagus, 50 g bacon, 1 tbsp butter

And so it goes:

• Finely chop the onions and garlic and sauté in melted butter until translucent. Add the risotto rice and sauté briefly until it is translucent. Deglaze with Martini and let it evaporate. Reduce heat to low and add a few sips of Weidemann Essence at intervals. Stir regularly and wait until the essence is absorbed into the rice. Repeat until the rice is al dente and creamy on the outside. Fold in the butter and goat cheese. Season with lemon juice and zest. Fry asparagus and bacon in butter and add as a topping.