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You are here: Home / Recipes / Italian / ASPARAGUS RISOTTO WITH RASPADÜRA

ASPARAGUS RISOTTO WITH RASPADÜRA

May 18, 2012 By Manu 15 Comments

Asparagus Risotto with Raspadüra

Today I want to share with you the recipe for a risotto I made a little while ago.  I think it it the perfect spring dish.  I know that many of my readers are in the northern hemisphere (and I still have trouble adjusting to the fact that May is autumn down here!), so I thought of posting this now.  It is a very simple risotto made with fresh asparagus and “raspadüra”.  Raspadüra is a way of serving Grana Padano or Parmigiano Reggiano obtained by thinly shaving the cheese with a specific knife (or, at home, with a potato peeler).  It is a traditional dish of Lombardia, the region of Milan and the original raspadüra is actually a very long piece of shaved cheese cut from a big wheel of Grana.  Making it with a potato peeler (and with a smaller piece of cheese) means you get shorter pieces of raspadüra, but the taste is the same… and everyone can replicate it in their kitchen!    It is often eaten as an antipasto, or it is used to decorate pasta and risotto, like in this case. Enjoy it!

 

Ingredients (for 4 persons):
320 gms – 11.3 oz. rice (Arborio, Carnaroli or Vialone nano)
½ onion, finely chopped
10-12 asparagus (+ 4 for garnishing)
2 tbsp extra virgin olive oil
50 ml – 1.7 oz. white wine
1 lt – 33.8 oz. salty water
4 tbsp Grana Padano or Parmigiano Reggiano, finely grated
30 gms – 2 tbsp butter
6 tbsp raspadüra
Salt to taste

Clean the asparagus by breaking them with your hands.  Use the bottom parts (which are too hard to eat) to make the stock you will need to cook risotto.  Put these harder parts in the water with a pinch of salt and bring to a boil.  The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.

Now put the edible parts of the asparagus in a pan and just cover them with a little water.  Do not put too much water as you want to steam them rather than boil them.  Cook them for 5 minutes, then drain them and run some cold water on them.  This will help retain a vivid green colour.  When cold, chop them and keep them aside. NOTE: keep 4 full ones aside to use as decoration.

To make raspadüra, simply use a potato peeler to thinly “peel” some Parmigiano Reggiano.  Keep it aside.

Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot (1) and let it cook on a slow fire, until the onion becomes soft and transparent (2).  Add the rice (3), mix well and let it cook for 1 or 2 minutes, until it becomes translucent (4).  Now pour in the white wine and let the alcohol burn off by cooking on a high flame (5).  Then add enough hot stock to cover the rice and turn the fire to medium-low (6).  Keep cooking, occasionally stirring the rice and adding hot water little by little, until the rice is cooked.  It is going to take approximately 18 to 20 minutes depending on the rice you are using.  5 minutes before the rice is ready (7), add the chopped asparagus and mix well (8).  Then continue cooking normally.  When the rice is ready, put the fire off and add the butter, grated Parmigiano Reggiano and half the raspadüra to it (9).  Mix very well, until the rice becomes creamy.  Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky.  You can do that by adding 1 or 2 extra tbsp of hot stock if needed.  Check for salt and season to your liking.

Serve immediately with some raspadüra on the top and decorate with the full asparagus.

Asparagus Risotto with Raspadüra

TIP:  Whenever you cook risotto, do not wash the rice before cooking.  The starch is needed for the risotto to become creamy.

Asparagus Risotto with Raspadüra

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Filed Under: Italian, Mains, Rice, Vegetables, Vegetarian Tagged With: Asparagus, dinner, Italian, Italy, main, Parmigiano Reggiano, Raspadüra, rice, risotto, spring, vegetables, vegetarian

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Comments

  1. Lyn says

    May 19, 2012 at 3:17 am

    Hi Manu! Hope you’re doing well! 😀
    This looks so yummy! I didn’t know that risotto rice is not to be washed. No wonder my rice don’t stick together but I do like the texture of the rice grain. How much is the correct ratio of water to rice? 🙂

    Reply
    • Manu says

      May 21, 2012 at 8:40 pm

      Hi Lyn! hehehehe mu husband was the same… it is normal to wash Asian rice! But you need all that starch to make risotto. 🙂
      I cannot say exactly how much water you will need as it depends on the brand and quality of the rice. But you will need about 1 litre, to add a little at a time until the rice is cooked (this will take about 18 minutes). Hope it helps! <3

      Reply
      • Lyn says

        May 29, 2012 at 5:18 am

        Thank you for your explanation, Manu! I’ll try not washing risotto rice. 🙂

        Have a great week ahead!

        Reply
  2. Mirela says

    May 19, 2012 at 5:19 am

    Manu, I am your biggest fan. 🙂 I am sorry I stood in the shadow, for so long, but, in fact, it’s been more than a year since I’m reading your beautiful blog. The simplicity, but yet the refined dishes that come out of your hands, made up with usual and affordable ingredients, it’s what I admire the most. Not least, I love the fact that your pictures look really good, but still have a personal, “human” touch, unlike all the glamorous, cook book like blogs.
    (Virtual) Kisses and Hugs, Mirela (Romania)

    Reply
  3. Liz says

    May 19, 2012 at 6:19 am

    I haven’t been by in so long…I knew I’d find you cooking up something wonderful! I’d love a big helping of your marvelous risotto 🙂

    Reply
  4. Mi Vida en un Dulce says

    May 19, 2012 at 1:27 pm

    I told you before, your risottos are the best I ever seen. This option made with asparagus is terrific.

    Reply
  5. Lilly says

    May 19, 2012 at 5:16 pm

    Wow your risotto looks amazing! I love asparagus and I like that you try to use the whole thing instead of throughing it out. I normally don’t even break the asparagus, but I use a pealer to peal some of the ends of so I can eat the whole thing. And then I use the peals to make stock. Nothing goes to waste!

    Reply
  6. Sandra's Easy Cooking says

    May 20, 2012 at 2:38 pm

    Manu, this looks really really good! I love asparagus, and your risotto is nothing but delicious! Congrats on top 9!

    Reply
  7. Hester @ Alchemy in the Kitchen says

    May 20, 2012 at 6:28 pm

    Congrats on the No.1 Foodbuzz spot, Manu. Beeeeeyooootiful risotto!

    Reply
  8. Katherine Martinelli says

    May 20, 2012 at 10:06 pm

    This really is the perfect spring dish! Just gorgeous. Congrats on Top 9 today my dear 🙂

    Reply
  9. Peggy says

    May 20, 2012 at 11:42 pm

    This risotto sounds perfect for spring!

    Reply
  10. Heidi-Young Grasshopper says

    May 21, 2012 at 8:38 am

    looks awesome, I love your format 🙂

    Reply
  11. Aroma y Cocina says

    May 21, 2012 at 9:08 am

    Excelent as always! lovely explanation and really tastefull!
    Greetings,

    Begoña

    Reply
  12. DB-The Foodie Stuntman says

    May 21, 2012 at 9:50 am

    I’ve been craving risotto lately. Nice! Congratulations on the Top 9!

    Reply
  13. Kim Bee says

    May 23, 2012 at 2:54 pm

    What a great recipe. I adore asparagus. I’ve never tried making my own risotto. I must try one day soon.

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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