Prosciutto & Asparagus Risotto

Courtesy of Plated Perfection

Risotto is a little intimidating at first (well, to me at least), but it's actually pretty simple -- it's just a bit time consuming. You must stand at the stove during all of the cooking time, but it's so worth it :) The best thing about risotto is you can start with a generic base and add whatever ingredients you want! Tonight I was in the mood for prosciutto and asparagus...mmmm.

Ingredients:
1/2 cup arborio rice
1/2 cup dry white wine (I prefer Pinot Grigio)
1 shallot, diced (or small onion)
3 cups chicken broth
2 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 pound asparagus, cut into 3/4 inch pieces
3 slices prosciutto, cut into strips about 3/4 inch
1/4 cup freshly grated parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the shallot, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the asparagus and cook just until the vegetables are hot. Stir in the prosciutto and parmesan.

*Note: If the risotto is too thick, add more broth to thin it out...or wine :)