@@Lucainhiskitchen I did indeed make this! Loved the idea of adding the stalks to the broth to enrich the flavor with asparagus. It came out creamy, rich, and delicious. Added a squeeze of lemon juice to it at the end for a bit of brightness. Wonderful. Thanks again.
Luca you are a very charming fellow and of course a very good chef. This is the second of your shows I have seen and I really enjoy your cooking and your smile. Thank you.
Thanks! I wouldn't have been able to figure out what exactly to do with the different parts of the asparagus and when to add them. With your help I'll for sure impress my date :)
Delicious, 1st time making risotto, i slightly overcooked the rice, bit mushy, will correct next time. Flavour was insane though enjoyed every bite! Not too difficult a recipe, tasty pretty healthy and didnt take long to make ,love it!
I always make risotto by eye (no measurements) so I wanted to check with someone which were the correct measurements. I loved the idea of cooking the asparagus tips for a shorter time and adding them later! thank you
Hi, I am new subscriber to your Chanel and tank you for the good information in your Chanel, will you please notify the type of rice you use and whether it is possible to use basmati Indian rice, also did you souk the rice in water for some time? Thank you
Hello. Thank you for subscribing. You can find the ingredients list in the video 0:18 and in the description. To make risotto you must use risotto rice (arborio or carnaroli). Basmati is not recommended because it has low content in starch. You don't need to soak the rice. Have a nice day.
I just tried this recipe and I'm very happy with my risotto 😊 it was my first attempt at doing any type of risotto so I think it went ok, thought I overcooked the rice a bit 😅 Thank you for this recipe ❤️
Thank you for this recipe. 👍 👍 🥳 I must be doing something wrong because I simply unable to get a nice strong flavor out of any type risotto that I am making (I made mushroom, shrimp and now thanks to finding your recipe, with asparagus as well). This time, I was even trying to season the stock, but I have failed to get strong flavor again. I should mention, I am new to cooking 🤓, so I am a beginner. Never the less, I follow cocking with passion, yet this dish I just cant make it strong flavor. I am starting to think, maybe flavor should not be strong for Risotto? Also, sorry, I have more problems. My rice does not come out good at all, regardless what I do. Outside I have nice texture, creamy and al dente, but inside the rice feels grainy as if it was not cocked well. I am patient and very careful not to add much stock at one time. I stand next to my risotto the whole time and steer it once in a while. I am cocking approx. 30 minutes. Is that not enough? I am using Arborio Rice. Are you using Carnaroli Rice?
Hello. The risotto flavour depends on the ingredients. Asparagus, mushrooms, shrimp are ingredients with delicate flavour. Try to add some ingredients with strong flavour (for example if you make mushrooms risotto add some sausage). 30 minutes cooking time it's a lot. Usually carnaroli and arborio need 16/20 minutes. Check the cooking time on the packaging. If you try again please let me know if you are happy with the texture and flavour.
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You just know you can trust a nice older Italian fella named Luca to make great risotto. Looks fantastic! Thank you, sir. Will be making this later
Thank you 😊 if you make it please let me know if you like it
@@Lucainhiskitchen I did indeed make this! Loved the idea of adding the stalks to the broth to enrich the flavor with asparagus. It came out creamy, rich, and delicious. Added a squeeze of lemon juice to it at the end for a bit of brightness. Wonderful. Thanks again.
@@banestar thank you I'm glad you liked it
Beautiful recipe. Looks amazing. Thank you Luca.
Thank you 😊
I just made this. Pretty good. Just the right amount of cheese. Thanks.
Thanks! I'm glad you liked it ☺️
Seems so easy to make, I'll cook this for lunch. Thanks ❤
This was the video I went to to make one of my first risottos, excellent !
Thank you 😊
Thanks Luca, can't wait to cook your recipe it looks so delicious.
Thank you for the comment 😊
Luca you are a very charming fellow and of course a very good chef. This is the second of your shows I have seen and I really enjoy your cooking and your smile. Thank you.
Thank you! You are very kind
One of your best yet. My mouth was watering!
Thanks! 😁
it came out just great and it really was quick and easy :) Thank you Luca!
Thank you! I'm glad you liked it.
Thanks! I wouldn't have been able to figure out what exactly to do with the different parts of the asparagus and when to add them. With your help I'll for sure impress my date :)
Thank you for the lovely comment 😊
I like the simplicity. A nice pace and easy to follow.
Thanks so much!
Thank you nice & easy recipes
Thank you! I was looking for exactly this recipe:). Perfect!
Thank you for your comment!
Looks amazing!
Thanks!
I loved the recipe!! Please keep them coming 😍
Thank you! I will.
I am going to try this today. I will also use shrimp. Grazie, Lucca.
Prego 😊
Thanks for the great recipe, easy, fast, delicious.
Thank you for the comment
Delicious, 1st time making risotto, i slightly overcooked the rice, bit mushy, will correct next time. Flavour was insane though enjoyed every bite! Not too difficult a recipe, tasty pretty healthy and didnt take long to make ,love it!
Thank you 😊
I always make risotto by eye (no measurements) so I wanted to check with someone which were the correct measurements. I loved the idea of cooking the asparagus tips for a shorter time and adding them later! thank you
Thank you 😊
Thank you, Luca!
I'll give it a try today! 😋
Great! Let me know if you like it.
Hi, I am new subscriber to your Chanel and tank you for the good information in your Chanel, will you please notify the type of rice you use and whether it is possible to use basmati Indian rice, also did you souk the rice in water for some time? Thank you
Hello. Thank you for subscribing. You can find the ingredients list in the video 0:18 and in the description. To make risotto you must use risotto rice (arborio or carnaroli). Basmati is not recommended because it has low content in starch. You don't need to soak the rice. Have a nice day.
Making this right now. It smells so good. Mines a bit darker though due to the Veg Stock
Great! Let me know if you like it ☺️
Made it tonight with home-grown asparagus, delicious!
Thank you for the comment. I'm glad you liked it ☺️
Should the heat remain on high for the full time?
Only when you add the wine to let it evaporate. Medium/low for the rest of the time
how long should I cook the risotto 15 or 20 minuti?????
Hello. It depends on the rice. It's ready when the rice has just a bit of firmness left. If you are unsure check the cooking time on the packaging.
Ohhhhhhhhhhhhhhhhhhhhhhhhhh MY GOD!!! Great!!!! I'm living in a box but i Will try It !!!! Great ARTIST.
I just tried this recipe and I'm very happy with my risotto 😊 it was my first attempt at doing any type of risotto so I think it went ok, thought I overcooked the rice a bit 😅 Thank you for this recipe ❤️
Hello, thank you for the comment! I'm happy you liked it ☺️
Delicious!!!
Thank you!
Very nice
Thank you!
Keep it up!
Can you add saffron to this type of risotto? Thanks
Yes you can
Cover and heat it, a new trick learned!
Yes, risotto needs to rest few minutes covered out of the heat
Thank you for this recipe. 👍 👍 🥳
I must be doing something wrong because I simply unable to get a nice strong flavor out of any type risotto that I am making (I made mushroom, shrimp and now thanks to finding your recipe, with asparagus as well). This time, I was even trying to season the stock, but I have failed to get strong flavor again. I should mention, I am new to cooking 🤓, so I am a beginner. Never the less, I follow cocking with passion, yet this dish I just cant make it strong flavor. I am starting to think, maybe flavor should not be strong for Risotto?
Also, sorry, I have more problems. My rice does not come out good at all, regardless what I do. Outside I have nice texture, creamy and al dente, but inside the rice feels grainy as if it was not cocked well. I am patient and very careful not to add much stock at one time. I stand next to my risotto the whole time and steer it once in a while. I am cocking approx. 30 minutes. Is that not enough?
I am using Arborio Rice. Are you using Carnaroli Rice?
Hello. The risotto flavour depends on the ingredients. Asparagus, mushrooms, shrimp are ingredients with delicate flavour. Try to add some ingredients with strong flavour (for example if you make mushrooms risotto add some sausage).
30 minutes cooking time it's a lot. Usually carnaroli and arborio need 16/20 minutes. Check the cooking time on the packaging.
If you try again please let me know if you are happy with the texture and flavour.
@@Lucainhiskitchen Many thanks for your input. So I will keep trying as you say and I try out with the carnaroli rice too. 😀
🙌👌
👍😎🍷
Jimmy Page.
Asparagus was over cooked
I'm sorry to hear that. My asparagus was just cooked
@@Lucainhiskitchen thanks…I guess I just like my asparagus al dente. Great cooking technique though.