Asparagus Risotto with Raspadura

Here is the recipe for a delicious Asparagus Risotto with 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 replace it with Parmesan or grated Parmigiano.

Ingredients

• 320g of rice (Carnaroli or Vialone Nano are excellent for risotto)
• 1 bunch of asparagus (about 300g)
• 1 liter of vegetable broth
• 1 small onion
• 50g of butter
• 100g of raspadura or grated cheese (Parmesan or Parmigiano)
• Extra virgin olive oil as needed
• Salt and pepper as needed
• 1/2 glass of 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 transparent.
3. Add the asparagus stem pieces (except the tips) and let them cook for a few minutes.
4. Pour the rice into the saucepan and toast it for a couple of minutes to flavor it.
5. Deglaze with the white wine and let it evaporate.
6. Begin adding the hot vegetable broth little by little, continuing to stir to prevent the rice from sticking.
7. Halfway through cooking, add the asparagus tips.
8. Continue cooking, adding broth when necessary, until the rice reaches the desired doneness (about 16-18 minutes).
9. Remove the risotto from the heat and cream it with the cold butter in pieces and the raspadura (or the alternate cheese chosen), seasoning with salt and pepper.
10. Let the risotto rest for a minute before serving.

Fun Facts

Raspadura is a typical product from Lodi obtained by “scraping” the surface of semi-aged cheese forms, like Parmigiano. This technique leads to the creation of extremely 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 more advice!