Risotto Giuseppe Verdi
Recipe: #21955
December 01, 2015
Categories: Side Dishes, Rice, White Rice, Asparagus, Mushrooms, Italian, Sunday Dinner, Gluten-Free, No Eggs, Italian Dinner, more
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Original is 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
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
Tips
No special items needed.
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