Sometimes though, our great ancestors and masters already tried all the possibilities and refined a recipe beyond perfection. Risotto seems to be an example of something you can't improve anymore. In Italy, we use Arborio, Carnaroli or Vialone Nano rices to prepare a risotto.
Tonight, I was going to prepare an asparagus risotto, but just in the middle of it I realized I was out of the right rice: I made do with some Basmati rice instead but the result was unsatisfactory. As a matter of fact, the flavor and the taste were very good but the texture was too soft and soggy, definitely not al dente. So, if you want to make a great risotto, stick with the tradition and use the right rice.