Photo by Ted + Chelsea Cavanaugh, Food Styling by Simon Andrews
The Italian word for the ideal risotto texture is all’onda—literally, “like a wave.” Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid. The long, plump grains of carnaroli make for a finished dish that’s more special (and more beautiful) than one made with shorter varieties of risotto rice such as arborio or vialone nano. This risotto—part of our BA’s Best collection of essential recipes—is great on its own, or matched with other seasonal ingredients.