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Source: Rice

Asparagus & Prosciutto Risotto
An Italian classic.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 pound thin asparagus spears
6 cups chicken broth, veal or canned low sodium chicken broth or more as needed.
1 cup dry white wine
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2/3 cup onion, finely chopped
2 ounces prosciutto, sliced
2 cups Italian Arborio rice, or other medium grain Italian rice
3/4 cup freshly Grated Parmesan cheese
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper

Snap the thick bottom ends off the Asparagus and coarsely chop them. Cut the spears into 1/2 inch lengths and set aside.

In a medium-size nonreactive saucepan, combine the stock and the wine and bring to a bol over high heat. Add the chopped asparagus ends, return
to a boil and cook for about 15 minutes or until tender. Strain the stock through a colander set over bowl, pressing on the asparagus to extract the liquid. Discard the asparagus.

Return the stock to the saucepan and return to a boil over medium heat. Add the reserved asparagus and cook for about 2 minutes, or until crisp-tender. Using a slotted spoon transfer to a bowl and set aside. Reduce the heat to keep the stock at a bare simmer.

In a heavy large nonreactive saucepan, melt two tablespoons of butter over medium heat. Add the onion and prosciutto and cook, stirring often for about 5 minutes, or until onion is golden and softened. Add the rice and stir for one minute.
ladle about 3/4 cup of the hot stock into the saucepan, reduce the heat to low and stir for about 3 minutes, or until rice has absorbed all the liquid, adjusting the heat as necessary so the mixture maintains a gentle boil. Ladle another 3/4 cup of hot stock into the saucepan and stir until the rice has absorbed the liquid.
Continue the procedure until the rice is al dente, tender with a slight "bite" in the center. The entire process will take 20 to 30 minutes, and there may be some broth left over. if all the broth is used before the rice is tender, add additional broth or hot water. During the last 3 minutes of cooking ass asparagus spears. If necessary, stir in a final 3/4 cup of stock to give the risotto a a spoonable cremy consistancy. be flexible with your timing and your amount of broth. The important thing is that you have the correct creamy consistancy.

Remove from the heat and stir in the Parmesan and the remaining two tablespoons of butter. Season with salt and pepper and serve hot.

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