Risotto really isn’t as difficult to make as some may think. The trick is to stir frequently and add warm broth one ladle full at a time until there is hardly any left.
For my Asparagus Risotto I only use the tips of the asparagus, blanched then rinsed and drained. I set them aside and squeeze half a lemon over them while I make the rice. I’ve tried tons of recipes for risotto and I always come back to this one from the May 1995 issue of Bon Appetit. It always turns out creamy and flavorful. Sometimes I throw in some frozen peas and scallions with the asparagus. It’s also important to use freshly grated parmesan cheese. I grate it just before adding it in. This recipe halves well but if you want to make the whole batch, don’t worry about having leftovers. Have you ever tried making Arancini? You can used left over day old risotto to make this Italian snack. Just form the risotto into little golf ball sized rounds and dip in egg then breadcrumbs. Deep-fry until golden. Try these with chopped up mozzarella mixed in with the rice… yummy!