I must admit, 9 times out of 10 I'm feeling pretty good about the way a photo turns out. I'm not saying there aren't thousands of peeps out there with far better food photography skills because there truly are, but I'm okay with that.
This isn't one of those times. I'm looking at my pic as I write this and feel like my risotto deserves a full blown apology from me. Poor risotto!
The truth of the matter is that if you take away my sub par photography skills for just a moment, you'll be left with just the dish. And as dishes go, this one is marvelous. But there are some tricks to getting a risotto just right. And I mean any risotto.
First, forget Arborio rice! Whhhhaaaaatttt!
Trust me, I just finished teaching a few sessions of risotto classes and everyone agreed hands down, Vialone Nano riso from Veneto wins hands down! You'll be able to get that lovely creamy risotto texture that we all aspire for as well as the flavors reaching into the very core of the rice.
Step 2, toast the rice. And that involves, sauteing with onions, shallots whatever.
Step 3, adding liquids - some vino and then ladle after ladle of stock which involves stirring.
Yes, there is stirring involved, I cannot lie but that's it. If you can stir and spend about 40 minutes from start to finish, you can make awesome risotto. So yes, you'll have to step away from House of Cards for a bit but so what!
Did I mention, risotto with shrimp and asparagus?
And if that itself is not mouthwatering & 'springy' enough for you, think lovely lemon zest and Parmigiano Reggiano cheese for an elegant finish.
So don't let Spring get away from you and make this gorgeous risotto while succulent asparagus spears beckon!