Post by Deleted on Aug 23, 2019 12:36:39 GMT -5
Asparagus & Prosciutto Risotto
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.
Servings: 6
Yield: (8 cups)
Total Time: 1 hour
Source: Cuisine at home® - April 2018
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.
Servings: 6
Yield: (8 cups)
Total Time: 1 hour
Source: Cuisine at home® - April 2018
