Oh yes. You knew this was coming. I have, like, fifty standard risotto flavors up there in my noggin. You were due for one.
All the raw stuff in the pan.
OK, we’re cookin’…
Arborio rice goes in!
Add your water.
It’s getting there…
It’s done when it adheres to itself a bit, and comes off the side of the pan easily when you stir.
Lemon-Asparagus Risotto
PhD Kitchen 