Risotto with green asparagus and cooked prosciutto

Risotto with Green Asparagus and Prosciutto Cotto

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2

Welcome to the world of culinary delights! Today, I will guide you step by step in preparing a creamy and savory risotto, where green asparagus and prosciutto cotto harmoniously blend to create a perfect gastronomic experience. This recipe is not only simple but also quick, perfect for an elegant dinner as well as for an everyday meal. So, let’s put on our aprons and get to work!

A brief history of risotto

Risotto is an iconic dish of gastronomy, with deep roots in culinary history. Although it is often associated with Italy, it is a dish that has evolved over time, becoming a symbol of comfort and warmth in family meals. The rice used for risotto is usually short-grain rice, which absorbs liquid and becomes creamy without falling apart.

Essential ingredients

- 10 pieces of green asparagus
- 100 g prosciutto cotto (ham)
- 100 g Arborio or Carnaroli rice
- 1 small onion
- 30 g butter
- 100 g grated Parmesan
- Salt and pepper to taste
- Olive oil for frying

Preparing the ingredients

Before you start cooking, make sure you have all the ingredients at hand. This will help you work efficiently and not waste time. The asparagus should be fresh, with firm, green stems. Choose quality prosciutto cotto that will provide a rich flavor and perfectly complement the risotto.

Step by step: Preparing the risotto

1. Heating the pan
Place a large pan over medium heat and add a splash of olive oil. This will be the base for the delicious flavors of your risotto.

2. Frying the prosciutto
Cut the prosciutto cotto into small cubes and add it to the pan. Fry for about 3-4 minutes until it becomes slightly crispy. This will add a pleasant texture and a savory taste to the dish.

3. Sautéing the onion
Chop the onion finely and add it to the pan along with the prosciutto. Allow it to sauté over medium heat, stirring occasionally, until it becomes translucent. The onion will add a sweet and deep flavor to the risotto.

4. Preparing the asparagus
Clean the asparagus by cutting off the tough part of the stem. Use a peeler to remove the skin from half of the stem. Wash it well and cut it into rounds, leaving the tips intact. These will be added later to maintain a crunchy texture.

5. Adding the asparagus
Add the rounds of asparagus to the pan and fry them together with the onion and prosciutto for 2-3 minutes. This process will help release the flavors and prepare the asparagus for the slow cooking of the risotto.

6. Adding the rice
Now it’s time to add the rice. Stir well to coat it with oil and fry for 1-2 minutes. This will enhance the flavor of the rice and help create that creamy texture.

7. Cooking the risotto
Pour water or vegetable broth into the pan, enough to cover the rice and allow it to boil. Add salt to taste. Let the risotto simmer over medium heat, stirring constantly to avoid sticking. After about 15 minutes, the rice will start to absorb the liquid.

8. Adding the asparagus tips
With 5 minutes left before the risotto is done, add the asparagus tips. They will not only add color but also a crunchy texture that you will love.

9. Finishing the dish
When the rice is al dente and the liquid has been absorbed almost completely, remove the pan from the heat. Add the butter and grated Parmesan, stirring vigorously to achieve a creamy and rich risotto. Taste and adjust the salt and pepper as desired.

Serving and suggestions

The risotto is served immediately, hot, sprinkled with grated Parmesan on top. It can be accompanied by a crunchy green salad or a portion of grilled vegetables for a balanced meal. Additionally, a glass of dry white wine will perfectly complement this meal.

Tips and variations

- Creative additions: You can also add other vegetables, such as peas or mushrooms, to diversify the risotto.
- Truffle oil: A splash of truffle oil at the end will add a sophisticated flavor.
- For a vegan risotto: Replace prosciutto with fried tofu or tempeh and use margarine instead of butter.

Frequently asked questions

1. What type of rice is ideal for risotto?
Arborio or Carnaroli rice is the most suitable due to its high starch content, which provides creaminess.

2. How can I store risotto?
Risotto is best served immediately, but it can be stored in the refrigerator for 1-2 days. Reheat it with a little water or broth to restore its creamy texture.

3. Can I use frozen asparagus?
Yes, frozen asparagus is a convenient option, but make sure to thaw and drain it well before use.

Nutritional benefits

Risotto with green asparagus is not only delicious but also offers many nutritional benefits. Asparagus is rich in vitamins A, C, E, and K, is an antioxidant, and has anti-inflammatory properties. Additionally, rice provides quick energy, and prosciutto cotto adds essential proteins.

Calories

This recipe has approximately 600 calories per serving, depending on the amount of oil and Parmesan used. It is a substantial yet balanced meal, perfect for a light dinner or a delicious lunch.

I hope you will try this recipe for risotto with green asparagus and prosciutto cotto and bring a touch of elegance and flavor to your kitchen! Enjoy your meal!