Risotto with Aspragus Fontina and Crispy Prosciutto
"A fancy, expensive restaurant in the area serves something similar to this. I'm too cheap to have it there, so took several different recipes to make a copy-cat recipe."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (445.2 g)
- Calories 259.1
- Total Fat - 14.2 g
- Saturated Fat - 6.1 g
- Cholesterol - 23.5 mg
- Sodium - 1417.9 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 2.9 g
- Sugars - 3.2 g
- Protein - 13.3 g
- Calcium - 313.3 mg
- Iron - 3.3 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oven to 400ºF and line a rimmed baking sheet with parchment paper or foil.
Step 2
Lay the prosciutto slices on the sheet so that they don’t overlap.
Step 3
Bake until the slices start to shrivel and turn golden, 9-12 minutes. Crumble when cooled. If you have more than you need, it will keep in the fridge in a container or bag.
Step 4
Meahwhile, melt butter and mix with olive oil over medium heat, one to two minutes, or until foaming but not brown.
Step 5
Sauté onions until soft and translucent, about two to four minutes.
Step 6
Add rice. Stir until translucent and thoroughly coated, about two minutes.
Step 7
In separate pan, blanch snapped asparagus about five minutes, or until tender.
Step 8
Put in cold water bath for two minutes, drain, sprinkle with salt and set aside.
Step 9
To the rice, add one cup chicken stock and stir frequently until absorbed. Repeat this step until all broth is used, one cup at a time, and the rice is tender to the bite, but not mushy.
Step 10
Add asparagus and cheese. Mix thoroughly, sprinkle with prosciutto crumbles and serve immediately.
Tips
No special items needed.
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