Risotto’s characteristic creaminess is due to the high starch content of short grain rice, such as Arborio.
Ingredients FOR THE ASPARAGUS, TOSS: 1 bunch fresh asparagus (1 lb.), trimmed 2 tablespoons olive oil Salt and black pepper FOR THE RISOTTO, MELT: 3 tablespoons unsalted butter, divided 3 ounces sliced prosciutto, diced 1/2 cup minced onion 2 cups dry Arborio rice STIR IN: 1/2 cup dry white wine 6 to 7 cups low-sodium chicken broth, warmed 1 cup grated Parmesan
Procedure 1. Preheat oven to 450°. 2. FOR THE ASPARAGUS, toss asparagus with oil on a baking sheet; season with salt and pepper. Roast asparagus 10 minutes, then chop into bite-sized pieces. 3. FOR THE RISOTTO, melt 2 tablespoons butter in a sauté pan over medium heat. Add prosciutto and cook until crisp, 4–5 minutes; transfer to a paper towel- lined plate. Add rice to sauté pan and cook until each grain of rice is coated in oil and transparent, 3 minutes. 4. Stir in wine and cook until absorbed. Add 1 cup broth; stir until absorbed. Continue adding broth in 1-cup increments, cooking until it’s absorbed before adding next, and until risotto is al dente, 40–45 minutes. 5. Off heat, stir in remaining 1 tablespoon butter until melted. Stir in Parmesan and asparagus; top risotto with prosciutto. STEPS TO SUCCESS 1. Be sure to arrange spears in a single layer for even cooking and to avoid steaming the asparagus 2. You know it’s time to add the wine once the edges of the rice grains become transparent.