Clean the asparagus and remove the stem, then rinse under cold water. Later cut the tips and the remaining part of the asparagus.

Heat the vegetable broth in a pot.

Pour some oil into another pot, then add some finely chopped shallot.

Turn up the heat and add all the asparagus except for the tips. Afterwards mix well.

Add two spoons of broth and a sprinke of salt. Lower the heat, put the cover on the pot, then cook for a few minutes.

Remove the cover and allow to evaporate. Add the rice and toast It for some minutes.

Blend the rice with white wine, slowly stirring all the ingredients. Add other ladles of broth and keep on cooking the rice. Five minutes prior to the cooking, add the asparagus tips and some salt.

Turn off the heat, then add stracchino and Parmigiano. Mix well until the ingredients are blended.

Pre-heat the oven at 200° C, then grate the Parmigiano Reggiano.

Spread the cheese on a baking sheet with parchment paper using a cooking ring of narrow diameter.

Add some chopped rosemary and some pepper.

Cook in the oven for five minutes.

Plate up the rice, then add the Parmigiano chips on top of It and your risotto is ready to be served!

Chop the onion and brown It in a pan with a drizzle of oil.

Add the rice to the pan and toast It.

Simmer the rice with Lambrusco for a few minutes.

Mix the rice and gradually add the vegetable broth.

At the end of cooking, cut the taleggio in cubes and put It in the pan.

Add a knob of butter and stir well.

Let the rice creamy for a few minutes off the heat and your risotto is ready to be served.

Peel the shallots, cut them into strips and sauté them for a few minutes in a pan together with the extra vergin olive oil.

Wash the radicchio and chop It, then add It to the pan.

Cut the guanciale in small cubes and let It roast. Afterwards, add It to the shallot and radicchio.

Melt the gorgonzola with the milk in a saucepan. Add the cream to the guanciale.

Cook the bigoli al dente and in plenty of salted water. 4/5 minuti before the pasta is cooked, put them in a pan with the lambrusco and finish the cooking.

Finally, move the bigoli in the pan with the other ingredients and stir well.

Sprinkle with the "Granetta di Vacca" cheese and the dish is ready to be served.

Remove the skin and any seeds from the melon and cut it into fairly small cubes.

Peel the onion and chop it finely.

Put the chopped mixture in a saucepan with a drop of extra-virgin olive oil and brown it on a low flame until it wilts. Add the rice and toast it for a few moments, then add the white wine. When the wine has completely evaporated, add about two thirds of the melon and a little vegetable stock.

Close the pot and continue cooking over low heat, stirring often and adding more broth whenever the previous one has been absorbed.

When the risotto is almost cooked, add the melon kept aside.

When cooked, turn off the stove and add the gorgonzola cut into small pieces. Add the butter and stir until all the ingredients are well blended.

Add salt, pepper and grated Parmesan to taste and serve your risotto.