This heartwarming risotto comes from the Piedmont tradition and is to be found in Giovanni Goria’s book: “Cucina del Piemonte collinare e vignaiolo”.
It is incredibly tasty, and the tomato sauce and rum gives it a an extra spicy and warm flavor.
Asti is a city in Piedmont region in northwest Italy, and the capital of the province bears the same name. A world within a world with the same name. Asti spumante, the aromatic sparkling wine, has made the name of this city famous, and is one of the few DOCG wines of that category in Italy.
More of Spring, more of asparagus, more of strawberries in season, more of blooming cherry trees, more of “silver white winters that melt into Spring”. These are a few of My Favorite Things.
Fresh asparagus plays a big role in the Spring Ingredient Spectacle. Watching its joyful greenness on the dish, inhaling its sweet perfume and feeling the soft fibrous texture and earthy taste, all gather in telling your senses one thing: It’s Spring!
Risotto is a typical Italian dish. It’s an elaborated version on cooking rice (often in other parts of the world we see simply boiled rice served as a side dish).
Despite of its simple form and looks, the risotto is not so easy to cook, but totally worthwhile and mostly gratifying.
One or two minutes of overcooking can ruin a dish that otherwise would have been perfect. The same counts for pasta in that matter.