RISOTTO GIUSEPPE VERDI

Preparation: 25 minutes

Cooking: 20 minutes

Servings: 4

INGREDIENTS:

• 13 1/3 oz. (350 g) Carnaroli rice
• 3 1/2 oz. (100 g) unsalted butter
• 3 oz. (80 g) mushrooms, thinly sliced
• 3 oz. (80 g) asparagus tips
• 3 oz. (80 g) Parma ham, cut into julienne
• 3 oz. (80 g) peeled tomatoes, diced
• 1/4 cup (5 cl) cream
• 4 1/4 cups (1 l) hot veal or beef stock
• 3 oz. (80 g) grated Parmigiano-Reggiano cheese
• 1/2 yellow onion, chopped

INSTRUCTIONS:

1. Bring a pot of water to a boil, and cook the asparagus until tender. Cut off the tips and reserve; save the rest of the asparagus for another use.
2. Heat half of the butter in a saucepan until melted, add the onion, and lightly cook.
3. Add the rice and cook for 1 minute. Add the mushrooms, ham, the asparagus tips, the prosciutto, and the tomatoes. Add the stock, little by little, and when the risotto is half cooked, add the cream. Continue to add the stock in increments until al dente.
4. Stir in the rest of the butter and the Parmigiano-Reggiano, and serve.