Celebrate spring with grandma’s tips on how to prepare the perfect risotto.

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Each season has its own perfumes, flavors and seasonal food.

Though Risotto is a year-round recipe all over Italy, in spring you can taste the most delicate Risotto recipes. That’s when fresh herbs and vegetables have their best flavors and colors.
On our latest visit to the local farmer’s market, we couldn’t resist to the first green asparagus of the season for our special creamy and delicate Spring Risotto.


Ever wondered how to prepare the perfect restaurant Risotto?

No worries. Before starting with the recipe, we have prepared for you a list of 5 tips to cook the perfect Risotto. The source of wisdom is our grandmother, so trust us when we say that success is guaranteed!

Tips to prepare the perfect Risotto (Straight from Grandma!)

_Choose the right type of rice. Each type of rice has its own taste, texture, and unique properties that work well with different cooking applications. To obtain a creamy Risotto, select a variety of rice indicated to prepare Risotto such as Carnaroli, Arborio, or Vialone Nano.

_Choose the right pot. Grandma would say a copper pot is your only option, but if you don’t have one, a steel or aluminum pot or pan would do just fine. The secret? The pan shall spread the heat evenly and be wide enough so that rice and stock can form a layer of three to four fingers.

_Toast the rice with wine. Finely chop the onion, shallot and leek and put on a pan with some oil. Let it gently soften and add the rice. Once the grains are coated and start to toast, add a glass of white wine, and stir until evaporated. It will enhance the flavor of your Risotto for a perfect restaurant result.

_Add the stock gradually. To obtain a perfect risotto, the stock must be added gradually. Add a cup or two at time, only after the previous has been absorbed by the rice.

_Whisk the rice after cooking. The secret for a restaurant creamy Risotto is to whisk the rice after cooking. Stir in 2 tablespoons of cold butter and 1/2 cup of Parmesan cheese. Cover and let it rest for a couple of minutes to obtain a silky finish.

Spring Risotto with Asparagus: what you need


Green asparagus cut in 1-inch pieces. Keep the spears to garnish.
A glass of Candoni Organic Pinot Grigio
Onion, shallot and leek for the mirepoix
Stock (either chicken stock or vegetable stock)
Parmesan cheese



Heat the stock until it comes to a low simmer. On a separate pan, heat 1 tablespoon of oil, add the chopped shallot, onion and leek. Let the vegetables cook for a minute or two, add the rice and let it toast for a minute. Add the white wine and stir slowly, allowing the rice to absorb the wine. Gradually add the stock, stirring constantly to prevent sticking. The risotto will take about 20 minutes to cook from the time you begin adding the liquid.
With the last ladle of stock, add the sliced asparagus and the spears. Stir and cook for a couple of minutes until the asparagus are just cooked through. Remove from the heat. Adjust the seasoning, stir in the cold butter and cheese. Let it rest for a couple of minutes and transfer to a hot plate to serve.

The perfect wine to pair? A glass of Candoni Organic Pinot Grigio, crisp and well-balanced. Want to learn more about organic Wines? Here are 5 reasons you should drink organic wines this spring.
If you prefer a sparkling touch instead, try it with our fresh and elegant Candoni Prosecco.

This creamy and delicate Risotto is just the perfect recipe to show off your cooking skills with family and friends. We’ll prepare this recipe for our Easter family get-together this year and try to impress our Grandma!


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We hope you enjoy this recipe and Grandma’s tips as much as we do.
Barbara and Caterina.


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