Prosciutto & Asparagus Risotto


Risotto is a little intimidating at first (well, to me at least), but it's actually pretty simple -- it's just a bit time consuming. You must stand at the stove during all of the cooking time, but it's so worth it :) The best thing about risotto is you can start with a generic base and add whatever ingredients you want! Tonight I was in the mood for prosciutto and asparagus...mmmm. Ingredients: 1/2 cup arborio rice 1/2 cup dry white wine (I prefer Pinot Grigio) 1 shallot, diced (or small onion) 3 cups chicken broth 2 tsp olive oil 1/2 tsp salt 1/2 tsp pepper 1/4 pound asparagus, cut into 3/4 inch pieces 3 slices prosciutto, cut into strips about 3/4 inch 1/4 cup freshly grated parmesan

Directions

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the shallot, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes. Add the asparagus and cook just until the vegetables are hot. Stir in the prosciutto and parmesan. *Note: If the risotto is too thick, add more broth to thin it out...or wine :)

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