A beautiful Italian meal that’s creamy and packed with flavour. Asparagus risotto originates from Northern Italy and typically features high-starch rice like Arborio or Carnaroli, both rounded short grain varieties. While Arborio is commonly used, many chefs prefer Carnaroli for its ability to maintain an al dente texture and resist overcooking. It’s crucial not to overcook the risotto; similar to perfectly cooked pasta, you aim for a firm bite rather than a mushy texture that can turn gluey.
It should spread in the plate if it has enough liquid, not sit in a lump. There’s no need to wash the rice, ß as a good rice should be ready to use. Washing it will remove some of those important starches. Enjoy asparagus risotto!