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5
out of 5
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Perfect risotto,
October 25, 2008
By docmacaus
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"This is a perfect balance of fine, delicate asparagus flavour and perfectly creamy risotto. Many other recipes are now reported to be using all the stock at once rather than the ladle method as used here. I used riso carnaroli, which many authors consider the 'king' of risotto rice, rather than arborio as described here. The total quantity of stock was just absorbed when the risotto was perfectly cooked.
The only criticism of this recipe that I have is that it does not say when to re-add the onion to the cooking rice. I added it back when the asparagus tips were added.
My kids thought it to be perfect! But then again they may not have had much risotto before!"
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10 of 10 people found this review helpful.
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