I’m not used to thinking about Spring during February. We may have a few days with a warm spell, but that won’t last long in New England. However, global warming may be changing that. A few days ago I was browsing in the Gustiamo website, looking for recipes featuring Vialone Nano, my other favorite rice for making risotto (Carnaroli is the usual preference). I came across this “Spring Risotto” and thought I might make it for dinner soon.

I had seen a similar recipe a week before, and it included wild mushrooms (morels). Since we had nice fresh asparagus and shiitake and Lion’s Mane mushrooms — but no spinach, I adapted recipes to make my own version. The result was outstanding! And photogenic. I was so pleased with the quality of the Vialone Nano that I am ready to make it my first choice for a while. The smaller grains take longer to absorb the liquids, but they are great when done.

This newly-recommended Verdicchio was an excellent match.