Risotto With Prosciutto Asparagus And Sun Dried To... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A hearty risotto that we make often. Ingredients:
1/2 cup arborio rice |
4 oz thin sliced prosciutto, cut into small bit size pieces |
1/2 bunch asparagus, chopped into 1/2 inch pieces |
1/4 cup chopped sundried tomato (soaked in oil) |
1/3 cup diced onion |
4 cups chicken stock |
1/4 cup white wine |
1 tbsp olive oil |
1/4 cup parmesan cheese |
Directions:
1. Bring chicken stock to slow simmer in pot
2. Saute onion and sun dried tomato in olive oil over medium heat (keep medium heat on throughout) in another, larger pot or deep skillet
3. Add arborio rice, stir to coat rice with oil
4. Add white wine, watch rice, stirring occasionally, until wine has boiled away
5. Add asparagus with 1/4 cup of chicken stock, continue to stir occasionally
6. Continue to add 1/4 cup at a time of hot chicken stock, stirring rice as needed so it doesn't stick to the pot. add each 1/4 cup as the last disappears
7. After approximately 20 minutes, nearing the end of the stock, add prosciutto
8. Taste test until you get the rice to be the right consistency: not too soft, but not chewy either
9. Remove from heat, add 1/8 cup of chicken stock and parmesan cheese, stir well
10. Serve immediately. add more parmesan at the table if you like
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