Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/2 lb. asparagus, trimmed and cut into 1-inch pieces
- 1/4 lb. prosciutto, sliced into thin strips
- 1 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Medium-sized skillet
- Slotted spoon
Step-by-step instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the Arborio rice and stir to coat with the onion and garlic mixture. Cook for 2-3 minutes until the rice is lightly toasted.
3. Pour in the white wine and stir until it is absorbed by the rice.
4. Add 1 cup of broth to the rice and stir continuously until the broth is absorbed. Repeat this process with the remaining broth, adding 1 cup at a time and stirring continuously.
5. After about 15-20 minutes, the rice should be cooked but still slightly firm. Add the asparagus and prosciutto to the rice and stir to combine.
6. Cook for an additional 5-7 minutes until the asparagus is tender and the prosciutto is crispy.
7. Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot and garnish with additional Parmesan cheese and prosciutto strips.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 389
Fat: 11g
Carbohydrates: 52g
Protein: 18g
Sodium: 1127mg
Substitutions for ingredients:
- You can use bacon instead of prosciutto.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add chopped tomatoes for a burst of freshness.
- Substitute the asparagus for peas or green beans.
- Use pancetta instead of prosciutto for a different flavor.
Tips and tricks:
- Stir the risotto continuously to prevent it from sticking to the bottom of the pan.
- Use a slotted spoon to remove any excess liquid from the asparagus before adding it to the risotto.
- Add a splash of cream at the end for a creamier texture.
Storage instructions:
- Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the risotto in the microwave or on the stovetop with a splash of broth or water to loosen it up.
Presentation ideas:
- Serve the risotto in individual bowls.
- Top with additional prosciutto and Parmesan cheese for a beautiful presentation.
Garnishes:
- Additional Parmesan cheese and prosciutto strips.
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread or a crusty baguette.
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to loosen it up.
- If the risotto is too wet, cook for a few more minutes to allow the liquid to absorb.
Food safety advice:
- Make sure to cook the risotto to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Italy.
Flavor profiles:
- This dish has a savory and salty flavor from the prosciutto and Parmesan cheese, with a slight bitterness from the asparagus.
Serving suggestions:
- Serve hot as a main course or as a side dish.
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Region: Italian