Risotto With Parmigiano, Prosciutto and Asparagus |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For Zaar World Tour - Italy. Recipe source: local newspaper Ingredients:
5 cups chicken broth |
1 tablespoon olive oil |
2 tablespoons butter, divided |
1/4 cup onion, minced |
1 garlic clove, minced |
1 1/4 cups short-grain rice (such as arborio) |
1 lb asparagus, trimmed and cut into 1-inch pieces |
1/2 cup parmigiano-reggiano cheese, grated |
1/4 teaspoon salt |
4 slices prosciutto, julienned |
Directions:
1. In a saucepan over medium heat bring broth to a simmer.
2. In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.
3. Stir in onion and saute for 5 minutes. Add garlic and saute another minute.
4. Stir in rice, cook for 5 minutes, stirring to coat rice.
5. Add one cup broth; stirring constantly until absorbed. Continue to add broth by ladelfuls, stirring constantly, allowing each addition to be absorbed before adding more broth, until the rice is tender - this will take about 20 minutes.
6. Stir in asparagus during the last 5 minutes of cooking.
7. Remove from heat and stir in the Parmigiano and remaining 1 tablespoon butter and salt.
8. Divide among 4 bowls, topping each serving with Prosciutto.
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