Arborio rice will do, but Riso Carnaroli is better. The grains do not overcook as easily, and the individual grains retain their integrity. The rice has a lovely perfume that indicates its freshness: The shelf life of these grains is 18 months, and the better products are dated. Old rice will not be able to stand and retain an al dente state; it quickly becomes mushy. Recipe by Eugenia Bone. Serves 2.
Ingredients
2 tablespoons olive oil
1 cup minced onion ( 1/2large onion)
1 tablespoon minced garlic
1/2 cups Riso Carnaroli or Arborio rice
1/4 cup white wine
1 pint asparagus broth
10 shelled and deveined shrimp
Salt and freshly ground black pepper to taste
4 tablespoons grated Parmesan cheese
Directions
Heat the oil in a heavy-bottomed pot over a medium heat. (A wide shallow pot will cook risotto faster and more evenly than a deep small one unless you stir all the time.) Add the onion and garlic and cook until wilted, about 5 minutes. Add the rice and stir until it is well coated with oil. The rice will become slightly translucent and the grains will individuate. This is good. Add the white wine (it will boil up rapidly for a moment) and cook over medium-low heat until the wine is absorbed, a few minutes.
Add 1/2 cup of asparagus broth and stir. Cook for about 5 minutes, until the rice absorbs almost all the stock. The rice may stick, so stir often, though you don’t have to stir it constantly if you keep the rice wet. Add another 1/2 cup of asparagus broth, and so on, until you have used all the broth. Test the rice for doneness by sampling a grain. It should be yielding but firm to the bite, and the texture of the overall dish should be as soft as porridge.
Stir in the shrimp, salt and pepper to taste, and the Parmesan cheese.
Serve the risotto in low bowls. You can also dribble a little extra-virgin olive oil over the dish if you like.
