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Risotto Giuseppe Verdi

Here's how you make Risotto Giuseppe Verdi
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  • Servings: 6
  • Prep: 30m
  • Cook: 60m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3/4 pound dry rice (Carnarolia medium rice use arborio)
  • 2 ounces butter
  • 3 ounces mushrooms
  • 3 ounces asparagus tips
  • 3 ounces prosciutto ham (prosciutto di Parma)
  • 3 ounces tomatoes
  • 3 1/2 tablespoons light cream
  • 4 cups chicken broth
  • 1/4 cup grated Parmigiano Reggiano cheese (to taste)
  • 1/2 cup sliced yellow onion (thinly sliced)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Finely mince the onion.

  • Step 2: Clean and thinly slice the mushrooms.

  • Step 3: Clean and blanch the asparagus in salted water: cool them in water and ice.

  • Step 4: Finely mince the Prosciutto.

  • Step 5: Blanch the tomatoes, peel, seed and cut them into cubes.

  • Step 6: In a pot melt 1/4 of the butter, add the onion and slowly cook it until soft and golden.

  • Step 7: Add the rice and toast it for about 1 minute.

  • Step 8: Add the stock, one ladle at the time, waiting until it has been absorbed before adding the next one.

  • Step 9: After 10 minutes add mushrooms, Prosciutto, asparagus and tomatoes. Stir well, cook for another 2 minutes and add the cream.

  • Step 10: When the rice is “al dente” (about 18 minutes) add butter and Parmigiano-Reggiano cheese, stir well and cover with a lid.

  • Step 11: Let it rest for 2 minutes before serving


We hope you enjoy this recipe!

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