Preparation Start by making the risotto base. For that, chop the onion and the garlic and stir-fry them in a pan. At the same time, dice the beef and cook it for 20 minutes so it is tender and juicy for the risotto. Use the beef juice for the fumet. Once the sauté is browned, add the meat chunks together with a spoonful of thyme and some pepper, and let it cook for a while with a jet of the fumet. Add the rice for the risotto and stir everything well. The added fumet will disappear quickly, so add more fumet to cook the rice. It is important to keep it close, as this kind of rice needs quite a lot of water. Chop or slice the asparagus and add them to the peas. Add salt to your liking. Let it cook on a low fire while preventing from lacking water or sticking. Leave it for 20-25 minutes, depending on the fire. Bear in mind that once the fire is out, it should stand for 5 minutes. Once it is almost ready, you can add grated Parmesan cheese for a delicious touch. Presentation Serve the risotto in a medium-deep soup plate if you like it soggy.