Risotto with Asparagus and Raspadura

Here’s the recipe for a delicious Risotto with Asparagus and Raspadura, a dish that combines the spring flavor of asparagus with the Lombard touch of raspadura, which is a very thin form of cheese, typically from Lodi. If you don’t have raspadura, you could substitute it with parmesan or grated parmesan.

Ingredients

• 320g rice (Carnaroli or Vialone Nano are excellent for risotto)
• 1 bunch of asparagus (about 300g)
• 1 liter vegetable broth
• 1 small onion
• 50g butter
• 100g raspadura or grated cheese (parmesan or parmesan)
• Extra virgin olive oil to taste
• Salt and pepper to taste
• 1/2 glass white wine

Preparation

1. Start by cleaning the asparagus: remove the woody part of the stem and cut the asparagus into pieces, keeping the tips whole.
2. Heat a drizzle of oil in a saucepan and sauté the finely chopped onion until it becomes translucent.
3. Add the asparagus stem pieces (except the tips) and let them cook for a few minutes.
4. Add the rice to the saucepan and toast it for a couple of minutes to flavor it.
5. Deglaze with white wine and let it evaporate.
6. Start adding the hot vegetable broth a little at a time, stirring continuously to prevent the rice from sticking.
7. Halfway through cooking, add the asparagus tips.
8. Continue cooking, adding broth as needed, until the rice reaches the desired doneness (about 16-18 minutes).
9. Remove the risotto from the heat and stir in the cold butter cut into pieces and the raspadura (or the alternative cheese chosen), adjusting with salt and pepper.
10. Let the risotto rest for a minute before serving.

Fun Fact

Raspadura is a typical Lodi product obtained by “scraping” the surface of semi-aged cheese wheels, such as parmesan. This technique creates very thin flakes that melt easily and are highly appreciated for their lightness and delicious flavor.

Enjoy your meal! If you have other ingredients available or specific requests, feel free to ask for further advice!