Risotto con gli Asparagi





















Recipe of the Month

Risotto con gli Asparagi
(Risotto with Asparagus)

This springtime risotto uses Tavagnacco’s white asparagus, as well as prosciutto di San Daniele. If Montasio stagionato is not available, you may substitute any aged cheese such as Parmigiano-Reggiano. Green asparagus may be substituted for white, although the spears will not need to be peeled unless they are very thick.

1 pound white asparagus, tough ends trimmed
4 tablespoons butter
1 medium yellow onion, chopped
1 cup Arborio (Italian short-grain) rice
1/2 cup dry white wine
3-1/2 cups chicken broth, heated
4 ounces prosciutto di San Daniele, thinly sliced and cut into 1-inch pieces
1 cup grated Montasio stagionato
1/4 cup chopped fresh Italian parsley

Peel the asparagus, starting 1-1/2 inches from the top and running the length of the spear; cut into 2-inch-long pieces. Place a steamer rack inside a large pot; fill with 1 inch of water. Place the asparagus on the rack. Bring to a boil over high heat; cover and steam until just tender, about 5 minutes.

Melt the butter in a large pot over medium-low heat. Add the onion; cook and stir until soft and translucent, about 20 minutes. Add the rice; cook and stir for 5 minutes to allow the rice to absorb the butter. Add the white wine; cook and stir until the liquid has been absorbed, about 3 minutes. Add 1/2 cup warm chicken broth; cook and stir until the rice has absorbed most of the liquid. Continue stirring in broth, 1/2 cup at a time, until the rice is cooked, about 25 minutes; remove from heat. Stir in the asparagus, prosciutto, Montasio cheese, and parsley. Season to taste with salt and black pepper.

Serves 4.