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Which rice for asparagus risotto

I just came back from Italy and brought back Pecorino, salami, proscuitto, Parmesan, arborio rice, vialone nano rice, fresh asparagus, and carnaroli rice.

I need to cook the asparagus, while it's still fresh, just wondering which rice to use?

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  1. Any of your rices would be fine, but carnaroli rice is my preferred risotto rice, completely personal preference.

    I'm very jealous by the way.

    4 Replies
    1. re: TeRReT

      Well I hope I do it justice.

      I am not really an expert on risotto, ths recipe calls for celery and onion: http://www.jamieoliver.com/recipes/ri... for the soffritto, I quite like leek, but I don't know if it makes a difference.

      Have some super gelatinous chicken stock in the freezer, guess I should use that.

      Just checked my full haul, bought:

      Pecorino Sardo Galluradoro
      Asiago Pressato (no idea what this is
      )Fior Di Gorgonzola (looks like Gorgonzola Dolce)
      Piave Vecchio
      Parmagiano Reggiano

      Salame Veneto con aglio (eating this now, it's very nice)
      Sopressa Classica Affettata
      Salamino Piccante * 2
      a Kaminwurz

      A pound of salamella polesana sausages

      A kilo of asparagus

      250g pastine
      250g Maccheroncini al pettine
      500g Reginette Napoletane

      1kg arborio
      1kg carnaroli
      1kg vialone nano

      1. re: mikehunt69

        What country did you bring these products into?

    2. I have no experience with them, but vialone nano and carnaroli are supposed to be the best for risotto. Arborio is generally what's used here. All three are acceptable.

      1. I also prefer Carnaroli for risotto. Arborio is definitely more common but Carnaroli cooks better In my experience.

        By the way, yum on your purchases!


        1. Wow! You must have hidden them well! I'm not an expert on export/import, but I thought many of those items were "verboten" coming back to the states.
          On a personal note, without going to places like Trader Joe's or Whole Foods, I use the Arborio rice on the supermarket counter. Works well for me.

          1 Reply
          1. So do I cook with Noilly Prat or Pinot Grigio?

            1 Reply
            1. re: mikehunt69

              Noilly Prat has gotten too sweet for my palate. I use Dolin Dry Vermouth now. I'd go with the Pinot Grigio.

            2. Vialone Nano is my preferred risotto rice. It's pretty easy to find in US in Italian specialty stores.

              1. Well the risotto was not great, unfortunately. I didn't particularly care for the mint/lemon recipe tbh, but the texture was not right. I don't know if I added stock too slowly, or what the problem was, but it wasn't really good....

                3 Replies
                1. re: mikehunt69

                  Which rice did you use? I find that carnaroli takes less liquid than arborio and is my preferred risotto rice. It gets mushy with too much liquid, however. Can't get vialone nano here, so have no experience with that. I also find that risotto does not do well with my homemade broth/stock unless I really water it down, so i prefer to use the low salt box version of broth/stock, rather than waste my own.

                  1. re: jmnewel

                    Yeah I used carnaroli. I don't know if it was not enough liquid. For 600 grams I had maybe 1 litre?

                    Used what turned out to be pigeon stock from the freezer.

                    1. re: mikehunt69

                      because of the way Rissoto is cooked there really is not a firm ratio.
                      You need to work by feel and test.
                      What was the problem with the texture?

                2. Carnaroli is by far the most forgiving (which is one reason it is so often recommended and used by professionals): you can actually stall and prolong the risotto making with it without impairing its texture too noticeably, which is not as true for vialone nano rice and very much not true for arborio.