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Risotto with Prosciutto Asparagus and Sun Dried Tomato Recipe

Ingredients

How to make it

  • Bring chicken stock to slow simmer in pot
  • Saute onion and sun dried tomato in olive oil over medium heat (keep medium heat on throughout) in another, larger pot or deep skillet
  • Add arborio rice, stir to coat rice with oil
  • Add white wine, watch rice, stirring occasionally, until wine has boiled away
  • Add asparagus with 1/4 cup of chicken stock, continue to stir occasionally
  • Continue to add 1/4 cup at a time of hot chicken stock, stirring rice as needed so it doesn't stick to the pot. add each 1/4 cup as the last disappears
  • After approximately 20 minutes, nearing the end of the stock, add prosciutto
  • Taste test until you get the rice to be the right consistency: not too soft, but not chewy either
  • Remove from heat, add 1/8 cup of chicken stock and parmesan cheese, stir well
  • Serve immediately. add more parmesan at the table if you like

Reviews & Comments 3

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  • dond 17 years ago
    Actually, I've found that the quickest and easiest way to crisp the Serrano ham is to deep fry it in hot vegetable oil for a few seconds. I saw Bobby Flay use this technique and it works well. You get a piece of Serrano that looks like bacon, but tastes waaaayyy better.
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  • cajun_lover 17 years ago
    That's a great idea (crisping the prosciutto/ham). I haven't tried that. I've enjoyed mixing and matching different ingredients in my risotto's for a while. Such a flexible dish. The Serrano ham sounds yummy. As to adding it at the last minute, that's the usual advice I've seen: make sure what you add is already cooked and ready to be eaten and add it at the last minute to the rice. However, I like how the asparagus cooks along with the rice, so that's why it is added early (from a Williams-Sonoma recipe). I also enjoy how much flavor the sun-dried tomatoes provide when they are sauteed with the onions. Glad you like it!
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  • dond 17 years ago
    I love this, Dude. Do you ever substitute something for the prosciutto -- say, Serrano ham? Sometimes I like to crisp up the prosciutto or the Serrano on a sheet pan in the oven for a few minutes before adding to a recipe. When I do this, I generally wait until the last minute to add it to the dish. Do you ever do anything like that?
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The Cook

cajun_lover Fremont, CA

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