Prosciutto di Parma is an authentic Italian product and a delicious filling for meals this summer.
In a heavy bottomed saucepan gently cook the onion in 25g of butter and olive oil until golden.
Add the rice and cook for a few mins. Add the wine and simmer until the wine evaporates. Then add a ladle of boiling stock and simmer.
As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 mins). Four mins before risotto is ready add asparagus, bottoms first then after 2 mins add tips and the prosciutto.
Remove from the heat, add butter and Parmigiano Reggiano cheese and stir continuously for 2 mins.
Serve with a drizzle of balsamic reduction.
Place strips of Prosciutto di Parma on top of each dish to serve.
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