You can add many things to a basic risotto like this asparagus risotto for spring.
- 1 pound asparagus, washed, ends trimmed and cut into 1-inch diagonal pieces
- 1 1/2 tablespoons Filippo Berio Extra Virgin Olive Oil
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 1/2 cup diced prosciutto
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 to 5 cups hot vegetable or chicken broth
- 2/3 cup grated Parmigiano-Reggiano cheese
- Preheat the oven to 350°F.
- Toss the asparagus with the olive oil; place the pieces in a baking dish and bake them until a knife is easily inserted, about 3 to 5 minutes. Season the asparagus with salt and pepper and keep warm.
- Melt 2 tablespoons of the butter in a 3-quart saucepan; stir in the onion and prosciutto and cook until the onion is transparent. Add the rice and mix it with the butter to coat the grains; cook until the rice looks toasted and begins to make a crackling sound. Stir in the wine and allow it to evaporate.
- Start adding the broth, a little at a time, stirring constantly. When the liquid is absorbed, add a little more of the broth and continue until all the broth has been added. Stir in the remaining butter and cheese.
- Pour the completed mixture out onto a buttered marble board or bake sheet and smooth it to a depth of 1/2-inch. Try to form the risotto into a 6 by 9-inch square so that the serving portions will be fairly symmetrical. Lightly score the top of the rice into 3 to 4-inch squares. Allow the mixture to set up for 5 to 10 minutes.
- Cut the risotto into squares, reheat and place on a serving dish. Top with some of the asparagus.
- If you’ve made the risotto ahead of time, you may also reheat it by frying the squares until they are lightly browned on each side.
This recipe was featured on Season 18 - Episode 1813.
No comments on this recipe.