Ingredients
- 5 cups Chicken or Mushroom Stock
- 1 ½ cup Dry White Wine
- 2 tbsp Butter
- 2-3 Medium Shallots, minced
- 3-4 oz Proscuitto, dice
- 2/3 lb Thin Asparagus, trimmed, peeled & cut into 2? piece
- 1/3 lb Shitake Mushrooms, sliced
- 3 tbsp Olive Oil
- 2 cups Arborio Rice, rinsed & dried
- ½ cup Parmesan Cheese, grated
- 1-3 tbsp Truffle Oil
- Minced Parsley for garnish
- Salt & Pepper to taste
Asparagus Proscuitto & Truffle Essence Risotto
Meal: Lunch
Cuisine: Italian
Ingredient: Vegetables
Season: Fall
Contributor: Kitchen on Fire
Directions
Serves 8
- Bring the stock & wine to a simmer in a 3qt sauce pan.
- Melt the butter to a 6qt chef’s pan, over med-high heat, & sauté the shallots, proscuitto, asparagus & mushrooms for about 6-8 minutes (until the mushrooms have lost most of their moisture & the asparagus is tender). Remove from the pan & set aside.
- Place the pan back onto the heat & pour in the olive oil. Add the rice and sauté until well coated with oil & just toasted. Reduce heat to medium/med-low.
- About ½ cup or so at a time add the stock mixture to the rice, stirring constantly; waiting until it is almost totally absorbed before adding the next ladle-full. Continue until all the stock is incorporated and the rice is creamy, but not runny.
- Stir in cheese, proscuitto & vegetables. Season with truffle oil, salt & pepper; garnish with parsley & serve.
Equipment
-cook’s knife
-6qt chef’s pan
-3qt sauce pan
-spatula
-ladle
Recipe courtesy of
Copyright © 2005 Kitchen On Fire LLC
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