Asparagus Risotto with Lemon and Prosciutto
80% autentično · Italian-inspired
A flavorful twist on classic asparagus risotto, enhanced with the bright zest of lemon and the savory crispness of prosciutto. This variation adds a refreshing citrus note and a salty crunch.
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Sastojci
- Arborio rice300g
- Fresh asparagus400g
- Vegetable broth1.2 liters
- Shallots2
- Garlic1 clove
- Dry white wine100ml
- Parmesan cheese70g
- Butter40g
- Olive oil2 tbsp
- Prosciutto50g
- Lemon1
- Saltto taste
- Black pepperto taste
Koraci
- 1
Prepare asparagus: Wash, trim, and cut into 2cm pieces. Blanch in boiling salted water for 2 minutes. Drain and set aside.
- 2
Thinly slice the shallots and mince the garlic.
- 3
In a separate small pan, crisp the prosciutto slices over medium heat until brittle. Crumble and set aside.
- 4
Heat olive oil and 20g of butter in a large pan over medium heat. Sauté shallots until soft, about 5 minutes.
- 5
Add garlic and cook for 30 seconds.
- 6
Add Arborio rice and toast for 1-2 minutes, stirring.
- 7
Pour in white wine and stir until evaporated.
- 8
Add warm broth one ladleful at a time, stirring frequently, until absorbed before adding the next. Continue for about 15 minutes.
- 9
Stir in the blanched asparagus pieces. Cook for another 3-4 minutes until rice is al dente and risotto is creamy.
- 10
Remove from heat. Stir in the remaining 20g butter, grated Parmesan, the zest of half the lemon, and a squeeze of lemon juice. Season with salt and pepper.
- 11
Let rest for 1-2 minutes. Serve topped with crumbled crispy prosciutto and extra lemon zest.
