Risotto with asparagus and raspadura
- Gluten Free
- Vegetarian
- Energy Kcal 558
- Carbohydrates g 75.9
- of which sugars g 6.7
- Protein g 22.4
- Fats g 18.3
- of which saturated fat g 10.68
- Fiber g 4.5
- Cholesterol mg 60
- Sodium mg 707
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
So here's the thing, this asparagus and raspadura risotto really captures the heart of spring in Lombardy. This part of Northern Italy? Yeah, risotto is like a staple, especially when markets fill up with fresh green asparagus. Thing is, what makes this asparagus risotto unique is how it incorporates those wild, earthy stalks. They add a tender bite and a grassy snap—really, it’s something—that blends perfectly with the rice as it becomes creamy and rich. And you know what? The real standout is the raspadura cheese risotto twist.
Raspadura is a local Grana cheese from the Lodi area, shaved into thin, melting flakes that dissolve into the dish. This cheese doesn’t just add flavor; it makes everything super super moist and buttery in a light, fresh way that just screams springtime.
Plus, in Lombardy, people love adding regional touches to make this asparagus and raspadura risotto even more intriguing. Some might toss in a bit of speck for a smoky kick or swap in prawns or scampi for a seafood flair. Really, it’s not just a creamy risotto recipe—it's a base for whatever the season or your mood brings. Each spoonful gives you a taste of the fields and dairies around Lodi, and the golden hue the rice takes on as it cooks with asparagus is just inviting. For real, folks who grew up with Italian risotto with asparagus will tell you it’s tough to beat that mix of simple, sweet veggies and local cheese.
This kind of traditional risotto with raspadura is perfect for a cozy dinner or a spring gathering. It pairs beautifully with a glass of white wine—honestly, some good bread—and maybe a little extra shaved cheese on top. For anyone who enjoys a mix of tender veggies and cheesy comfort, this dish brings a taste of real Northern Italy right to your table. And look, its versatility means you can adapt it to feature your favorite seasonal ingredients, keeping it fresh and exciting every time you make it. Cannot go wrong.
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INGREDIENTS
- Carnaroli rice 1 cup (320 g) -
- Asparagus 1.8 lbs (800 g) - to clean
- Extra virgin olive oil to taste -
- Shallot 1
- Fine salt to taste
- Vegetable broth to taste -
- Black pepper to taste
- for creaming
- Butter 3 tbsp (40 g)
- Raspadura cheese 3.5 oz (100 g)
- for garnishing
- Raspadura cheese to taste
How to prepare Risotto with asparagus and raspadura
To prepare the risotto with asparagus and raspadura, first clean the asparagus: to find the exact point where the stalk changes from woody to tender, we suggest bending it into an arch, it will snap at the right point 1. Then even out the base with a knife. Now peel the asparagus because the outer part is a bit fibrous 2. At this point, you can cut them into thin slices 3,
cut the tips in half lengthwise 4 and set aside. Peel and slice the shallot thinly 5. Heat a little olive oil in a pan 6
and add the asparagus 7, season with salt 8 and pepper, and sauté over high heat for a few minutes so that they are well flavored 9.
Meanwhile, in a saucepan, stew the chopped shallot over low heat with a little oil 10, also adding a splash of broth 11, until it becomes creamy, which will take about 10 minutes. When the soffritto is ready, add the rice 12 and toast it until it becomes translucent.
then begin to cook it by adding hot broth a little at a time 13. After a few minutes, add the asparagus 14 and continue adding broth little by little 15 until the rice is fully cooked.
The risotto is ready, it's time to cream it: turn off the heat and add the butter 16 and raspadura 17. Adjust the salt and pepper and plate, adding a tuft of raspadura on each dish 18.