Risotto is another dish I hoped to first try in Italy. Over the years I’ve watched Lidia, Mario, and Giada make risotto on television with great ease. All the same I wanted to make sure my first taste would be authentic. So, I have opted not to prepare it before now. This week I approached the recipe with great hope for a positive result.
I made the risotto with imported Carnaroli rice. This dish is also made with a wonderful homemade meat broth. The broth has a light golden color and a taste I cannot accurately describe with words. I was delighted with every ladle I added to the rice. The aroma was so wonderful I daydreamed of a heat-proof bodysuit and magic powers to shrink myself to three inches tall so I could backstroke in the pan.
While everything smelled wonderful, I felt like I might be doing something wrong. Surely, this does not take this long to cook I wondered often. I stirred and stirred waiting impatiently for the rice to soften. I was so glad Marcella gave such detailed instructions. I leaned on them through my doubt.
The risotto is studded with pieces of asparagus. The finishing touch is mixing in butter and parmigiano-reggiano cheese. It is creamy and tender but not mushy with each grain having a firm center. It tasted great also. I was so pleased with the result I topped it with a “V” for victory.

Risotto with Asparagus
©2010 Irene D. Ericson