Italian Risotto and Roero Arneis

I assure you that, with a little patience and a bit of technique, you can make risotto that will thrill your guests and put you on the road to mastering this preparation.

We’ll start with the most basic, White Risotto with Parmigiano Reggiano, which is the foundation that you can build upon to create a multitude of recipes.

Then, I’ll show you how to create something unique, Asparagus Risotto with Toasted Almonds, by simply making a few small tweaks of the original recipe. As for wine, a textbook pairing for each of these recipes is Arneis.

White Risotto with Parmigiano Reggiano is the first risotto I ever made and the one that hooked me for life. Nowhere else will you find the purest and simplest qualities of risotto showcased on a single plate. The rice is al dente and pearly white with a luminescent sheen, suspended in a savory sauce. The Parmigiano adds nuttiness and salinity, which helps to enrich the slight chicken flavor of the stock and sweet shallots. Each individual smell and flavor lends its qualities to the whole and promotes a sensation of warmth and comfort.

Asparagus risotto with toasted almonds takes the recipe above and fortifies its hearty richness with fresh, sweet vegetal notes. The components are nearly the same, but the asparagus creates the perfect yin to the white risotto’s yang and, in doing so, makes for an exciting and indulgent meal. The toasted almonds not only lend wonderful color to the presentation but are also a main part of the dish, and they provide a crunchy, toasted, and slightly salty diversion from the rich risotto and succulent asparagus.

Roero Arneis shows the color of golden yellow straw with whimsical aromas of spring rain, white flowers and lime. On the palate you find Granny Smith apple, green melon, and orange rind, all carried by vibrant acidity with a laser-like focus that cuts through the risotto like a knife. The finish shows citrus fruit and leaves your palate feeling cleansed and refreshed.