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Ingredients
- 6 C chicken stock
- 1 bunch thin asparagus, trimmed and chopped
- 3 T olive oil
- 8 slices prosciutto
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 4-5 sprigs fresh thyme, leaves removed and finely chopped
- 1 1/2 C arborio rice
- 1/2 C dry white wine
- 1 C frozen peas
- 2 T butter
- 1 C parmigiano-reggiano
- 4 C baby arugula
- 2 T aged balsamic vinegar
- Salt and pepper
Details
Servings 4
Preparation
Step 1
Pour the stock into a sauce pan and bring up to a bubble over high heat.
Place the asparagus pieces into a sieve or small colander with a handle. Dunk asparagus into stock, submerging completely. Cook for 1 minute then remove. Turn the heat down and keep stock warm for use in risotto.
Heat 2 tablespoons of olive oil in large high-sided skillet over medium-high heat. Cook prosciutto, remove, and crumble.
To the same skillet, add remaining olive oil, then shallots, garlic, and thyme. Saute for 2 minutes. Add rice and saute for 2 or 3 minutes more. Add wine and cook until fully absorbed. Add a couple of ladles of hot stock, just enough to cover the rice, and cook until stock is absorbed. Repeat until all but the last ladle of stock is used. Add peas, asparagus, and butter along with the last ladle of stock, stirring to combine, and cook for another minutes or so. Remove from heat and stir in grated cheese. Total cooking time for the risotto is 18 minutes.
Once the risotto is done, dress the arugula with balsamic and a drizzle of olive oil. Season with salt and pepper.
Divide risotto into 4 serving bowls and garnish with prosciutto chips, then pile arugula on top. Serve immediately.
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