|Resist the temptation to add mascarpone|
Anyway, back to the risotto: the key thing as always is to ensure that the star of the dish isn’t overwhelmed by an overdose of butter, cheese and cream as in many restaurants outside Italy. In its homeland, risotto is a simple dish. So, the flavour depends on the rice, the stock, the parmesan, some butter and of course the asparagus.
Enough for 4.
3tbl olive oil
1 large onion
2 garlic cloves
250g Arborio rice
125ml dry white wine
500ml chicken stock (or a stock cube dissolved in water)
salt and pepper
1. Begin by preparing the asparagus. Cut off and reserve the spears, that is, the top few centimetres. Snap off and dispose of the bottom woody part of the stem. Chop the remaining stem into 1 cm. lengths.
2. Gently fry the onion and garlic in the olive oil with half of the prosciutto cut into ribbons.
3. Add the rice and half the butter and fry until the rice is coated in the butter.
4. Add the wine and turn up the heat to drive off the alcohol.
5. Now add the stems of the aparagus and then begin to add the stock, just enough for the rice to cook rapidly without sticking on the bottom of the pan.
6. When the rice has just reached the al dente stage, add the remaining butter, prosciutto, the parmesan and the asparagus spears. Season to taste with salt and pepper.