Recipe

Risotto With Prosciutto Asparagus And Sun Dried Tomato Recipe

	Cajun_lover / All my dishes 1 year, 3 months ago A hearty risotto that we make often. Prep:15m Cook:30m Servings:2	Cajun_lover
	risotto prosciutto asparagus

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Ingredients

1/2 cup Arborio rice

4 oz thin sliced prosciutto, cut into small bit size pieces

1/2 bunch asparagus, chopped into 1/2 inch pieces

1/4 cup chopped sundried tomato (soaked in oil)

1/3 cup diced onion

4 cups chicken stock

1/4 cup white wine

1 tbsp olive oil

1/4 cup parmesan cheese

Directions

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

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Comments

dond 9 months, 2 weeks ago said:
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?

cajun_lover 9 months, 2 weeks ago said:
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!

dond 9 months, 2 weeks ago said:
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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