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Close up shot of risotto with pepper shake in background

Asparagus Risotto with Prosciutto di Parma Ribbons

Julia Frey of Vikalinka
Course Main
Cuisine Italian
Servings 4

Ingredients
  

  • Arborio Rice- 1.5 cups/400 gr
  • Chicken or Vegetable Stock- 3 cups/750 ml
  • Olive Oil- 2 tbsp.
  • Onion-1
  • Celery- 2 stalks
  • Garlic-2 cloves
  • White wine optional-¼ cup/75ml
  • Butter- 2 tbsp.
  • Parmesan Cheese freshly grated- 4 oz/125 gr (or to taste)
  • Salt and Pepper to taste
  • Asparagus- one bunch 10-12 stalks
  • Prosciutto Di Parma- 1 or 2 ribbons per person

Instructions
 

  • Put the stock in a pot and heat it. Wash the asparagus and cut off the tips, cut the rest of the stalks crosswise in 1 cm pieces.
  • Chop up onion, celery and garlic and saute them in olive oil in a large deep pan over slow heat for 10 minutes.
  • Then turn the heat to medium and add rice, and fry it while stirring for 2-3 minutes, add the wine and continue stirring until the wine evaporated. Add a ladle of the stock and cook over low/medium heat until the stock is absorbed by the rice.
  • Add the chopped asparagus reserving the tips to the rice, continue adding a ladle of the stock each time you see that the liquid got absorbed by the rice, keep stirring as doing so will bring out the creaminess in rice.
  • While your risotto is cooking, quickly cook the asparagus tips. They will take 5-7 minutes, so arrange for both asparagus and risotto be done at approximately the same time.
  • When all your stock is gone taste your rice to make sure it's cooked, if it's not add a ladleful of water.( Risotto is NOT rice pudding and shouldn't disintegrate in your mouth. Rice just like pasta should be cooked al dente- slightly firm to the bite.)
  • When the rice is the right texture remove it from the heat and stir freshly grated parmesan into it , then add butter, cover with the lid and walk away for 5 minutes.
  • Place a few asparagus spears on each plate.
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