Page 68 - Indulgence

Asparagus Risotto with Prosciutto

I first fell in love with risotto at Pane e Vino Restaurant in San Francisco, California in
the late 1990’s. This creation ultimately becomes complete with fresh grated

Parmigiano-Reggiano cheese, no substitutes. Risotto can be made well with any
quality white wine. Consider making and pairing with a white wine made from Riesling,
Gewurztraminer, Viognier, Pinot Grigio, Chardonnay or Sauvignon Blanc grapes. For

drinking reds, a wine made from Pinot Noir, Sangiovese, Merlot, or Malbec grapes.

1 pound asparagus spears, washed, cut into 1-inch pieces, tough
bottom parts discarded

5 cups canned low-salt chicken broth

3 tablespoons butter
1 tablespoon olive oil

1 small yellow onion, finely minced
1 1/2 cups Arborio rice
1/2 cup white wine
a 1/4-inch-thick slice of prosciutto, cut into 1/4-inch dice (about

1/4 cup)
1/4 cup freshly grated Parmigiano-Reggiano
1 tablespoon minced Italian flat-leaf parsley

White pepper to taste

Cook asparagus in a pot of boiling salted water until crisp-tender, about 2
minutes. Drain. Transfer asparagus to a bowl of ice water to cool.
Drain.

Bring broth to boil in a medium saucepan. Reduce heat to very low, cover
and keep warm.

Heat butter and olive oil in a heavy large saucepan over medium heat. Add
minced onion and sauté until translucent, about 4 minutes. Add rice and
stir 2 minutes. Add dry white wine, reduce heat to medium low and simmer
until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot
chicken broth and simmer until absorbed, stirring frequently. Add
remaining broth 1/2 cup at a time, allowing broth to be absorbed before
adding more and stirring frequently until rice is just tender and mixture is
creamy, about 30 minutes. Add asparagus and stir until heated through,
about 2 minutes. Remove from heat. Stir in prosciutto, Parmigiano-
Reggiano, parsley and white pepper and serve in heated plates.

Yield: SERVES 4 FIRST COURSE OR 6 SIDE-DISH SERVINGS