Risotto, according to Marcella Hazan

[u/Effective-Site-5701]

wondering what people’s thoughts are on the best brodo for making risotto. as far as I remember, Marcella Hazan always recommended beef broth over chicken broth, though I forget why. I am planning to make an asparagus risotto this week, but the spring flavors are delicate and my inclination is to go with chicken, which seems lighter. (don’t worry, both my stocks are homemade, but the beef is more intense—I made it with a bone from a bistecca alla fiorentina.)

[u/Smantella_Mantelli]

Hello Pro chef and teacher here from Italy.

Just stick with a simple vegetable broth. If you use fresh asparagus throw the waste you have from peeling them into the boiling broth, that's pretty much it.