Risotto With Asparagus And Prosciutto
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound asparagus
- 1quart hot chicken stock
- 2tablespoons olive oil
- 3tablespoons unsalted butter
- 3shallots, finely chopped
- ÂĽpound prosciutto, chopped
- Coarse salt and freshly ground pepper to taste
- 2cups arborio rice
- 1cup dry white wine
- 1generous pinch saffron threads
- 6tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
798 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 103 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 29 grams protein; 1437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
- Step 2
Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto. Season with salt and pepper and add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
- Step 3
Add the wine, stir, and then add the saffron.
- Step 4
Add the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
- Step 5
Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
- Step 6
Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.
Private Notes
Comments
By the time you've made risotto a thousand times, you get to doing the liquids by eye. Everyone will come up with his/her own way of working through the ingredients: wine first, wine last...things like that. Personally, I make little strips of prosciutto and toss them over the top of each serving. A little squeeze of lemon juice before serving is nice too.
By the time you've made risotto a thousand times, you get to doing the liquids by eye. Everyone will come up with his/her own way of working through the ingredients: wine first, wine last...things like that. Personally, I make little strips of prosciutto and toss them over the top of each serving. A little squeeze of lemon juice before serving is nice too.
Pretty good--I'd give it a B or B+. It definitely needs at least one more cup of stock, and I am never sure that cooking prosciutto, especially for so long, is a great idea. I do like cooking the asparagus in the stock--to me, roasting asparagus would certainly add a much stronger flavor but would also change the texture and add more oil. It's a nice, basic risotto and a good way to use some springtime asparagus.
Next time, roast asparagus instead of boiling it in chicken stock and don't put prosciutto in so early (or maybe fry it then take it out to put in later). Used paella rice instead of arborio because that's what I had (they were interchangeable). Used farro per "Farro and Arborio Risotto with Leeks, Herbs and Lemon" recipe elsewhere on NYTimes Cooking site. Chopped parsley was key to making whole dish interesting.
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