Make the broth: Roughly chop the carrots, leek, celery, rosemary, and garlic. Place them in a pot with water and bring to a boil. Simmer for about 25 minutes. Prepare the asparagus: once cooked, blend some with a little broth to make an asparagus cream, and set the rest aside for serving.

Finely chop the shallot and cook it in a pan with butter and olive oil over low heat, so it softens without burning.

In another pan, heat a little olive oil with garlic, then add the ground beef. Cook until it becomes nicely crispy. Season with salt.

Add the rice to the pan with the shallot and toast it until it looks slightly translucent. Pour in the white wine and let the alcohol evaporate.

Add the vegetable broth: at first, add enough to cover the rice completely. Stir and continue adding broth as needed, seasoning with salt since the broth is unsalted.

Halfway through cooking, add the asparagus cream you made by blending asparagus with a little broth and butter.

Once the rice is al dente, turn off the heat and stir in olive oil and plenty of Grana Padano cheese to make it creamy.

To serve, spoon the creamy risotto onto a plate, top with the crispy ground beef and reserved asparagus.