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
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