200 g. Stracchino cheese
50 ml White wine
70 g. Parmigiano Reggiano Cheese
40 g. Butter
40 g. Onion
Prepare the stock following the instruction on the package. In a saucepan, with the evoo sauté the chopped onion; add the risotto rice and toast it for few minutes, deglaze with the white wine and let it evaporate. At this point gradually incorporate the prepared boiling stock. Few minutes before the risotto is cooked, add the stracchino cheese, the asparagus sauce and 70 g. of goose breast cut into strips. When the risotto is cooked, remove it from the heat and stir in the butter and the grated parmigiano reggiano cheese. Plate the risotto and garnish with slices of smoked goose breast.