Asparagus and Crescenza Cheese Risotto

Method

1. Break off the tough ends of the asparagus and set the tips aside. Slice the stems into rounds.
2. Place the asparagus trimmings, carrot, celery, and the green part of the spring onion in a pot with water to make a broth. Keep it hot.
3. Finely chop the white part of the spring onion. In a pan, gently sauté it with the basil stems in olive oil.
4. Add the sliced asparagus stems to the pan and cook slowly, adding a little broth as needed, for about 20 minutes until very tender.
5. Remove the cooked asparagus stems (and basil stems) from the pan, leaving the flavored oil.
6. Add the Arborio rice and toast it for a minute, stirring, until it becomes translucent.
7. Pour in a glass of white wine (or broth) and let it evaporate completely.
8. Begin adding hot broth one ladle at a time, stirring gently and waiting for each addition to be absorbed. Season with salt early. Continue for about 15 minutes until the rice is al dente.
9. Turn off the heat. The risotto should be slightly liquid.
10. Add the crescenza cheese (or stracchino) and grated parmesan. Mix vigorously to create a creamy texture.
11. Add torn fresh basil leaves and a small piece of fresh ginger (or lemon zest). Mix well.
12. Finish with a drizzle of raw olive oil and freshly ground black pepper.
13. Serve topped with the reserved raw asparagus tips; they will soften slightly from the heat of the risotto.