Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 lb asparagus, trimmed and cut into 1-inch pieces
- 4 oz Prosciutto di Sauris, diced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large saucepan, heat the broth over medium heat and keep it warm.
2. In another saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the rice to the onion mixture and stir until the rice is coated with the butter. Cook for 2 minutes, stirring constantly.
4. Pour in the wine and stir until it is absorbed by the rice.
5. Add a ladleful of warm broth to the rice and stir until it is absorbed. Continue adding broth, one ladleful at a time, stirring constantly and waiting for the broth to be absorbed before adding more.
6. After about 15 minutes, add the asparagus and Prosciutto di Sauris to the rice and continue adding broth until the rice is cooked al dente, about 5-10 minutes more.
7. Remove the risotto from the heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve the risotto hot, garnished with additional Parmesan cheese and Prosciutto di Sauris.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 14g
- Carbohydrates: 50g
- Protein: 18g
Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Chicken or vegetable broth can be substituted with water or stock cubes.
- Dry white wine can be substituted with dry vermouth or chicken broth.
- Prosciutto di Sauris can be substituted with regular Prosciutto or bacon.
- Parmesan cheese can be substituted with Pecorino Romano or Grana Padano cheese.
Variations:
- Add chopped fresh herbs such as parsley, thyme or basil for extra flavor.
- Substitute the asparagus with peas, mushrooms or zucchini.
- Use pancetta instead of Prosciutto di Sauris for a different flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Add the asparagus and Prosciutto di Sauris towards the end of cooking to prevent them from becoming overcooked.
- Use warm broth to prevent the temperature of the risotto from dropping.
Storage instructions:
- Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the risotto in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
- Serve the risotto in individual bowls or on a large platter.
- Garnish with fresh herbs or additional Prosciutto di Sauris.
Garnishes:
- Fresh herbs such as parsley, thyme or basil
- Additional Prosciutto di Sauris
- Grated Parmesan cheese
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing
- Garlic bread or breadsticks
Troubleshooting advice:
- If the risotto is too dry, add more warm broth or water.
- If the risotto is too wet, cook it for a few more minutes to allow the liquid to be absorbed.
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 Northern Italy.
Flavor profiles:
- Creamy, savory, salty, with a hint of sweetness from the asparagus.
Serving suggestions:
- Serve as a main course or as a side dish.
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Region: Italian