There's no hiding from this picture above so I'm just going to say it...I have a very difficult time getting risotto to that exact right consistency...where it "spreads" when you spoon it onto a plate.
Based on user reviews on epicurious.com...this particular recipe for Asparagus and Leek Risotto with Prosciutto (I used bacon) receives high remarks. One cook went so far as saying, "this recipe results in a perfect risotto each and every time!" "My go to recipe!" says another... "The perfect base risotto..." and so on....and so on...
So, it was with great anticipation that I prepped all my ingredients, gathered my pots and utensils, stretched, took a deep breath and got to ladling and stirring! This time was going to be different.
Leek, rinsed thoroughly...
Asparagus, trimmed, blanched then shocked in an ice bath to stop cooking...
While the original recipe calls for prosciutto...all we had was this delicious fresh uncured bacon...a worthy substitute.
Side note...I took the unused sliced leek and sauteed it up in a bit of the bacon grease (either to eat with something else...or to use as a garnish atop the risotto...) Yum!
So was the risotto delicious? Yes!
Did it spread?
Damn you perfect homemade risotto...why do you elude me?!
(elude...elude...elude...1000x ELUDE...if you follow me on fb or twitter this will make sense...)
Please don't allow my inability to
So...what are your tricks for making the perfect risotto?