Asparagus Risotto with Creamy Raspadura Cheese

Risotto with Asparagus and Raspadura: A Flavorful First Course

This delicate and creamy Risotto with Asparagus and Raspadura is a perfect dish for any occasion, whether you’re enjoying a family meal or serving guests. The combination of fresh, tender asparagus, a rich and flavorful vegetable broth, and the unique, nutty Raspadura cheese creates a harmonious flavor profile that is both refreshing and satisfying.

Ideal for a light yet comforting meal, this risotto offers a beautiful balance between the earthiness of the asparagus and the sharp, creamy texture of the Raspadura, all enveloped in the silky richness of the risotto. Here’s how you can prepare this exquisite dish.

Ingredients

Instructions

1. Prepare the Asparagus:

   • Begin by cleaning the asparagus. To determine the tender part of the stalk, gently bend the asparagus until it snaps at the right point.
   • Trim the base of the asparagus, then peel the stalks to remove any tough, stringy outer layer.
   • Once peeled, cut the asparagus into thin rounds and halve the tips lengthwise.

2. Sauté the Asparagus:

   • In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped asparagus and a pinch of salt. Sauté the asparagus for a few minutes, just until tender. Set aside.

3. Sauté the Shallot:

   • In a separate saucepan, sauté the finely chopped shallot in a little olive oil over low heat. Stir occasionally and add a splash of vegetable broth to help soften the shallot. Cook for about 10 minutes, or until the shallot becomes soft and creamy.

4. Cook the Risotto:

   • Once the shallot is cooked, add the Carnaroli rice to the saucepan. Stir for a minute, allowing the rice to absorb the flavors.
   • Gradually add the warm vegetable broth, a ladle at a time, stirring frequently. Continue to add broth until the rice is cooked to your liking, about 15-18 minutes. The rice should be creamy and al dente.

5. Combine the Asparagus and Risotto:

   • A few minutes before the risotto is done, add the sautéed asparagus to the pan, stirring gently to combine.

6. Finish the Risotto:

   • Remove the saucepan from the heat. Stir in the butter, allowing it to melt and enrich the risotto.
   • Season with salt and black pepper to taste.

7. Serve:

   • Plate the risotto, and for the finishing touch, grate a generous amount of Raspadura cheese over the top of each serving. This cheese adds a wonderful richness and depth to the dish.
   • Serve immediately, enjoying the balance of flavors in every bite.

This Risotto with Asparagus and Raspadura is not just a meal; it’s a celebration of simple, fresh ingredients elevated to a luxurious dish. The smooth, creamy texture of the risotto, combined with the earthy asparagus and the tangy Raspadura, creates a memorable flavor profile that will impress both seasoned cooks and beginners alike. Whether you’re cooking for a special occasion or a casual dinner, this risotto is sure to be a hit!

Nutritional Information (Approximate per serving)

This dish is perfect for those seeking a light yet indulgent first course. The Risotto with Asparagus and Raspadura is sure to be a crowd-pleaser and a memorable addition to any meal!