Risotto with Asparagus and Prociutto

This makes a GREAT meal on a cold nite along with a good loaf of crusty rosemary bread and a good bottle of wine!

Risotto with Asparagus and Prociutto

Ingredients

¼ cup extra virgin olive oil
½ onion, course chopped
2 cups Arborio or carnaroli rice
1 cup dry white wine (more for drinking!)
6 cups chicken stock (we only use Kitchen Basics brand)
2 tbs unsalted butter
1 cup fresh grated Reggiano Parmigiano cheese (we buy blocks at Costco and grate it as we need it)
6 thin slices prosciutto cut into ¼ inch strips (it can be pricey, you can substitute any good ham)
1 tsp fresh basil
½ lb asparagus, shaved, cooked until tender, cut into ½ “ pieces sliced diagonally
sea salt and fresh ground pepper to taste

Directions

In a risotto pan, heat the oil, add onion, and cook until softened, about 4 minutes

Add rice, stir to coat grains with oil, about 3 minutes

Add wine, stir until absorbed

Add 5 cups of chicken stock, cover and cook 12 min, according to manufacturer’s instructions

Remove lid and stir, add more stock if needed so rice is creamy

Stir in butter, cheese, prosciutto, basil, and asparagus

Season with salt and pepper

Spoon onto plates and top with Reggiano Parmigiano shavings

Enjoy!