Risotto With Parmigiano Prosciutto And Asparagus

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For zaar world tour - italy. Recipe source: local newspaper

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Steps

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In a saucepan over medium heat bring broth to a simmer.

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In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.

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Stir in onion and saute for 5 minutes.

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Add garlic and saute another minute.

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Stir in rice , cook for 5 minutes , stirring to coat rice.

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Add one cup broth.

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Stirring constantly until absorbed.

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Continue to add broth by ladelfuls , stirring constantly , allowing each addition to be absorbed before adding more broth , until the rice is tender - this will take about 20 minutes.

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Stir in asparagus during the last 5 minutes of cooking.

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Remove from heat and stir in the parmigiano and remaining 1 tablespoon butter and salt.

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Divide among 4 bowls , topping each serving with prosciutto.

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Ingredients

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chicken broth, olive oil, butter, onion, garlic clove, short-grain rice, asparagus, parmigiano-reggiano cheese, salt, prosciutto