Risotto al Vialone Nano con Asparagi Veneti
Veneto — Vialone Nano from Grumolo delle Abbadesse, asparagus from Bassano del Grappa
Risotto using Vialone Nano IGP (the Veneto's own risotto rice variety, with a shorter, rounder grain than Carnaroli) with white asparagus from Bassano del Grappa or Cimadolmo — both DOP-protected Venetian white asparagus appellations. The Veneto preparation differs from the Milanese style: it is 'all'onda' (wave-like) — more liquid than a Roman risotto, served when it flows gently on the plate rather than holding a mound. Vialone Nano's starch releases differently from Carnaroli, creating a naturally creamier broth without excessive stirring.