Risotto Giuseppe Verdi
Created by dienia b on December 1, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 60m
- Recipe #21955
Ingredients
- 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)
How to Make
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Step 1: Finely mince the onion.
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Step 2: Clean and thinly slice the mushrooms.
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Step 3: Clean and blanch the asparagus in salted water: cool them in water and ice.
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Step 4: Finely mince the Prosciutto.
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Step 5: Blanch the tomatoes, peel, seed and cut them into cubes.
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Step 6: In a pot melt 1/4 of the butter, add the onion and slowly cook it until soft and golden.
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Step 7: Add the rice and toast it for about 1 minute.
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Step 8: Add the stock, one ladle at the time, waiting until it has been absorbed before adding the next one.
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Step 9: After 10 minutes add mushrooms, Prosciutto, asparagus and tomatoes. Stir well, cook for another 2 minutes and add the cream.
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Step 10: When the rice is “al dente” (about 18 minutes) add butter and Parmigiano-Reggiano cheese, stir well and cover with a lid.
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Step 11: Let it rest for 2 minutes before serving
Nutritional Facts
- Serving Size: 1 (301.3 g)
- Calories 349.7
- Total Fat - 12.1 g
- Saturated Fat - 6.9 g
- Cholesterol - 36.2 mg
- Sodium - 1012.5 mg
- Total Carbohydrate - 51.4 g
- Dietary Fiber - 1.5 g
- Sugars - 1.6 g
- Protein - 8.1 g
- Calcium - 84.4 mg
- Iron - 1.1 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.2 mg