You are going to keep on to add broth a ladle at a time as being the rice absorbs it until eventually you've gotten arrived at al dente. Company risotto should really be timed so the liquid is fully absorbed, whereas tender risotto may want to have got a minor liquid still left. Then, with respect to the recipe, you are going to add butter and cheese, before turning off the flame and covering the Asparagus Risotto with the Taste of Italy.