Risotto with asparagus and prosciuttoPrep: 10 min Cook: 45 min Servings: 4by Easy Cook - Laka kuharica488 recipes>
Originating from Venetian cuisine, this risotto is truly mouthwatering.
- 500 g asparagus
- 2 cups hot chicken or vegetable stock from 1 cube
- 2 tbs olive oil
- 3 tbs butter, divided (1 + 2)
- 1 large onion, chopped
- 100 g prosciutto slices, chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- ½ cup Parmesan cheese, grated
- ¼ cup cream
Directions2.Place ⅔ of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.5.Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.6.Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.7.Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
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