Risotto With Prosciutto, Asparagus, And Sun Dried Tomato Recipe

Risotto's are so good we named our dog after them (well...his name is actually Rizzo, but it is short for Risotto). The cool thing is that once you get into the swing of making Risotto, you will find it is easy to create your own and that they are pretty easy to make. This is one of our favorites.

1/2 cup Arborio rice
4 oz thin sliced prosciutto, cut into small bit size pieces
1/2 bunch asparagus, chopped into 1/2 inch pieces
1/4 cup chopped sundried tomato (soaked in oil)
1/3 cup diced onion
4 cups chicken stock
1/4 cup white wine
1 tbsp olive oil
1/4 cup parmesan cheese

Bring chicken stock to slow simmer in pot
Saute onion and sun dried tomato in olive oil over medium heat (keep medium heat on throughout) in another, larger pot or deep skillet
Add arborio rice, stir to coat rice with oil
Add white wine, watch rice, stirring occasionally, until wine has boiled away
Add asparagus with 1/4 cup of chicken stock, continue to stir occasionally
Continue to add 1/4 cup at a time of hot chicken stock, stirring rice as needed so it doesn't stick to the pot. add each 1/4 cup as the last disappears
After approximately 20 minutes, nearing the end of the stock, add prosciutto
Taste test until you get the rice to be the right consistency: not too soft, but not chewy either
Remove from heat, add 1/8 cup of chicken stock and parmesan cheese, stir well
Serve immediately. add more parmesan at the table if you like

Software guy who likes to cook.

Pinckney: People flinch when I say this, but I have had good success making this in a microwave and it gives the cook a bit of freedom to walk around and do other things while the nukular cooker deals with the rice. Marcella Hazen hates the idea and it isn't exactly the same, but it works pretty well. It can be finished on the stove top and that will bring it to the creamy texture we associate with Rissotto. Please, Italian cooking Gods, forgive me this transgression.

comment left Feb 05

philz: Mmmmm. Me, too. Loved the risotto. And Rizzo is a bit of a food maven, himself, he likes croutons.

comment left Feb 03

suec: I can vouch for this as a terrific recipe. Jim and his wife shared their kitchen and delicious risotto when I was visiting California last week. Thank, jimr, for sharing with everyone in Foodsville.

comment left Feb 03

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