Risotto With Prosciutto And Asparagus
This delectable risotto recipe combines creamy Arborio rice with the flavors of white wine, prosciutto, asparagus, and Parmigiano-Reggiano cheese. Each bite delivers a perfect balance of rich and savory tastes that will captivate your taste buds from the first spoonful to the last. Get ready to indulge in a comforting and satisfying dish that is sure to become a household favorite!
— Constant Cookbook
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 6 cups chicken stock, warmed
- 2 Tbs. unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese, plus more
- for serving
- 6 thin slices prosciutto, cut into 1/4-inch strips
- 1 tsp. dried basil
- 1/2 lb. asparagus, cooked until tender and cut into
- 1/2-inch pieces
- Salt and freshly ground pepper, to taste
Instructions
- Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil. Add the onion and cook until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed. Add 5 cups of the stock, cover and cook for 12 minutes according to the manufacturer's instructions.
- Release the pressure according to the manufacturer's instructions, remove the lid and stir the rice. Add more stock if needed so the rice is thick and creamy. Stir in the butter, the 1 cup cheese, the prosciutto, basil and asparagus. Season with salt and pepper. Serve immediately and pass additional cheese at the table.
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