|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.