Risotto with Asparagus and Ham

Name: Risotto with Asparagus and Ham - Mara N.
Ingredients: Ingredients x2 160g rice 1/2 onion 100g diced ham 200g asparagus 1 cube the size of a walnut of butter 1; 2 tablespoons of grated cheese salt

Pasta/Pizza - Risotto with Asparagus and Ham by Mara N. - Recipia

To prepare a delicious asparagus risotto, we will start by cleaning the asparagus stalks, cutting off the woody ends, which feel slightly firm to the touch. These should be discarded as they are inedible. Next, we keep the tips of the asparagus at a uniform length for each stalk, while the rest is cut into rounds. In a pot, we bring 2 liters of water to a boil, adding a little salt and the asparagus rounds. This step will provide a subtle flavor and enrich the taste of the risotto. Meanwhile, we prepare the asparagus tips, placing them on a baking tray. We sprinkle a little salt and, if desired, add a drizzle of olive oil to enhance the flavors. The tray with asparagus is placed in the preheated oven, leaving it there until the tips become tender and a fork can easily pierce them, which will take a few minutes. Once ready, turn off the oven flame but leave the tray inside to keep warm. After the asparagus boils, we focus on the risotto. In a saucepan, we add the butter along with the finely chopped onion and diced ham. We mix the ingredients well, letting them sauté over low heat until the onion becomes translucent and the flavors combine. Now, it is time to add the rice, stirring continuously so that it is evenly coated with the butter and absorbs the flavors. The rice will take on a slight transparency, signaling that it is ready for the next stage. We start adding with a ladle the water from the pot in which the asparagus pieces boiled. It is important to add the water gradually, stirring constantly with a wooden spoon. This technique allows the rice to absorb the liquid and become creamy. Add water until the rice is cooked al dente, that is, soft on the outside but with a firm core. When the rice is perfectly cooked, we turn off the flame and add the grated cheese, mixing well to combine all the ingredients. Let the risotto rest for 5-10 minutes to allow the flavors to develop. For serving, place the risotto on plates and garnish it with the roasted asparagus tips. This combination of textures and flavors will transform the meal into an unforgettable culinary experience. The oven-roasted asparagus, Danieluta's favorite recipe, now finds its perfect place alongside the risotto, creating a truly delicious dish.