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Risotto with Asparagus, Prosciutto, and Lemon Zest
Nb persons: 4
Yield:
Preparation time: 1 hour
Total time:
Source: Cakebread
| 1/2 lb | asparagus, cut into 1/2" pieces |
| 2 Tbs | unsalted butter |
| 1 small | yellow onion, finely diced |
| 1 oz | prosciutto, finely diced |
| 1 cup | carnoroli or arborio rice |
| 4 cup | warm chicken stock |
| 2 Tbs | dry white wine |
| 1/3 cup | freshly grated Parmigiano-Reggiano |
| 1/4 tsp | minced lemon zest |
| Kosher salt |
Bring a large pan of salted water to a boil. Add asparagus and cook for 1 min. Drain and rinse under cold water. Melt butter in a large pan over medium-high heat. Add onion and cook for 1 min. Add prosciutto and cook for 1 min. Add rice and cook, stirring, for 1-2 minutes. Add 1c. of stock and cook for about 3 minutes until liquid is absorbed. Continue adding 1 c. at a time, cooking and stirring frequently. Stir in the asparagus and cook for 1 minute. Add the wine. Stir in the cheese and lemon zest. Let sit for 1-2 minutes. Season to taste with salt and serve.
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