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?
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)
Salame Veneto con aglio (eating this now, it's very nice)
Sopressa Classica Affettata
Salamino Piccante * 2
A pound of salamella polesana sausages
A kilo of asparagus
250g Maccheroncini al pettine
500g Reginette Napoletane
1kg vialone nano
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.
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.
Vialone Nano is my preferred risotto rice. It's pretty easy to find in US in Italian specialty stores.
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.
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.