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Which rice for asparagus risotto

mikehunt69 May 14, 2012 09:05 AM

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. TeRReT RE: mikehunt69 May 14, 2012 09:22 AM

    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
      mikehunt69 RE: TeRReT May 14, 2012 09:45 AM

      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
        escondido123 RE: mikehunt69 May 14, 2012 05:15 PM

        What country did you bring these products into?

        1. re: escondido123
          mikehunt69 RE: escondido123 May 14, 2012 05:34 PM

          UK Perfectly legal.

          1. re: mikehunt69
            escondido123 RE: mikehunt69 May 14, 2012 05:40 PM

            I envy you.

    2. g
      gilintx RE: mikehunt69 May 14, 2012 09:24 AM

      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. ladyberd RE: mikehunt69 May 14, 2012 09:29 AM

        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. njmarshall55 RE: mikehunt69 May 14, 2012 09:34 AM

          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. re: njmarshall55
            chefj RE: njmarshall55 May 14, 2012 08:20 PM

            the poster is in the UK

          2. m
            mikehunt69 RE: mikehunt69 May 14, 2012 10:50 AM

            So do I cook with Noilly Prat or Pinot Grigio?

            1 Reply
            1. re: mikehunt69
              ChefJune RE: mikehunt69 May 14, 2012 12:12 PM

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

            2. ChefJune RE: mikehunt69 May 14, 2012 12:11 PM

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

              1. m
                mikehunt69 RE: mikehunt69 May 14, 2012 12:48 PM

                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
                  jmnewel RE: mikehunt69 May 14, 2012 03:18 PM

                  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
                    mikehunt69 RE: jmnewel May 14, 2012 05:35 PM

                    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
                      chefj RE: mikehunt69 May 14, 2012 08:22 PM

                      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. Karl S RE: mikehunt69 May 14, 2012 04:21 PM

                  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.

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