Green Risotto with Parmigiano & Peas

Carnaroli rice is particularly suited for risotto because it has a high starch content. This starchiness contributes a creamy texture to the risotto, which is a key characteristic of this dish. Additionally, Carnaroli rice grains are firm and able to absorb liquids while remaining separate, which means they can take on the flavors of the broth and other ingredients without becoming mushy. This quality makes it a favorite choice among chefs and cooks for preparing the perfect risotto.

Yes, you can definitely use vegetable stock instead of chicken stock for this risotto. Using vegetable stock will not only make the dish suitable for vegetarians but also impart a different depth of flavor to the risotto. It may slightly alter the taste profile compared to chicken stock, but with the combination of Parmigiano, asparagus, and peas, it will still be a delicious and flavorful dish.

White wine adds an essential layer of acidity and depth to the risotto. During the cooking process, the alcohol in the wine evaporates, leaving behind a subtle flavor that complements the richness of the Parmigiano and butter. This acidity helps balance the dish, preventing the creamy risotto from becoming overwhelmingly rich. It also adds a sophisticated flavor profile that elevates the overall taste of the risotto.

Letting the risotto rest for a minute after cooking allows the flavors to meld and the residual heat to evenly distribute throughout the dish. This resting period helps the risotto achieve an optimal, creamy consistency as the starches finalize their absorption of liquids. It also allows the melted butter and Parmigiano to blend smoothly into the rice, enhancing the creamy texture and rich flavor before serving.