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Tuesday, 26 April 2016

Risotto With Asparagus and Prosciutto

Spring has arrived! Yay! What better way to celebrate spring is to cook with spring vegetables such as asparagus. This creamy dish is nice served with a side of salad. Just a note that once cooked, add a tablespoon of cold butter straight from the fridge to intensify the creaminess of the rice. Yum!

Asparagus and Prosciutto Risotto By The Suburban Single Mom

Asparagus and Prosciutto Risotto

2 cups           aborio rice
1/2 cup         dry white wine
5 cups          warm chicken stock
1/2 bunch     asparagus (stems removed) cut into 1/2" pieces
1/2                small onion finely chopped
2 tbsp.          cold butter
1/2 cup         prosciutto finely chopped
4 tbsp.          parmesan cheese
1/2 tsp ea     salt and pepper

Blanch the asparagus until soft (about 5 minutes) then remove from heat and set aside. Sautee the chopped onion with 1 tbsp. butter until translucent. Add the rice and stir quickly. Add the white wine and let simmer.

This is what the rice looks like when the wine has evaporated. It is now time to ladle in the chicken stock.

 Once the wine has evaporated, ladle the stock in two scoops at a time. When the stock has evaporated or almost evaporated, add more broth.

Rice cooking with the chicken stock

Repeat this process until the rice has cooked. The rice texture will be firm to the bite and the mixture is creamy about 20 minutes. Remove from heat and gently add the asparagus, chopped prosciutto, salt and pepper, 1 tbsp. cold butter then the parmesan cheese.

Serves 6

Buon Appetito!

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