Risotto with Prosciutto Asparagus and Sun Dried Tomato
From cajun_lover 18 years agoIngredients
- 1/2 cup arborio rice shopping list
- 4 oz thin sliced prosciutto, cut into small bit size pieces shopping list
- 1/2 bunch asparagus, chopped into 1/2 inch pieces shopping list
- 1/4 cup chopped sundried tomato (soaked in oil) shopping list
- 1/3 cup diced onion shopping list
- 4 cups chicken stock shopping list
- 1/4 cup white wine shopping list
- 1 tbsp olive oil shopping list
- 1/4 cup parmesan cheese shopping list
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
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments