My Milanese paternal Grandmom Margherite and Chef Restaurateur always used Carnarolli Italian Rice for Risotto, a dish which hails from Milan, her birthplace. The product, in this case the Rice is quintessential.
Agree with Chef Ross.
Another key point of this dish are the other ingredients ...
Mush for risotto is NOT cool. I stir often verses non stop --- not for the entire process.
*** Margherite´s recipe ... Risotto with Green Asparagus ( Risotto agil Asparagi )
*** Carnaroli or Arborio rice varitey from Milan ( we use Carnaonoli
1 1/4 pounds of green asparagus
2 cups chicken stock
2 tblsps extra virgin olive oil
1 1/2 cups minced onion
1 1/2 cups of Carnanoli rice
1/4 cup aged parmsano grated ( we use Fiore Sardo or Lucatelli Romano or Reggiano Parmesano )
1/4 stick butter ( not sweetened )
1/4 cup shaved aged parmesano
1) Bring 5 cups of salted water to boil in large saucepan
2) add the asparagus and cook until crisp tender - about 4 minutes
3) Using tongs, transfer the stalks to a bowl of ice water
4) cool and drain and then cut stalks into 1/4 inch rounds. Reserve the liquid that you have boiled the stalks in.
5) Reserve 3 1/2 cups cooking liquid in saucepan; then add the chicken stock and simmer ... Reduce flame to low.
6) heat the oil in another large saucepan over medium heat and add onion, cooking until transparent 4 or 5 mins.
7) add rice and stir for 2 minutes. Add 3/4 of the liquid and simmer until absorbed, stirring often.
8) Add asparagus rounds and cook until rice is just tender and risotto is creamy, adding the reserved liquid 3/4 cup at a time
9) allow each addition to be absorbed before adding additional liquid
10) risotto takes about 20 to 25 mins. depending on your stove
11) mix reserved asparagus tips, the grated cheese ( not the shaved cheese ) and butter into the rice
12) season with salt and fresh ground blk pepper to taste
13) top with the shaved cheese
*** There is an old Italian Adage, One is always happy at the table ...
Hope this has assisted.
Edited by margcata - 1/7/12 at 11:44am