Risotto with Prosciutto and Asparagus
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 6 cups chicken stock, warmed
- 2 Tbs. unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese, plus more
for serving - 6 thin slices prosciutto, cut into 1/4-inch strips
- 1 tsp. dried basil
- 1/2 lb. asparagus, cooked until tender and cut into
1/2-inch pieces - Salt and freshly ground pepper, to taste
Directions:
Release the pressure according to the manufacturer's instructions, remove the lid and stir the rice. Add more stock if needed so the rice is thick and creamy. Stir in the butter, the 1 cup cheese, the prosciutto, basil and asparagus. Season with salt and pepper. Serve immediately and pass additional cheese at the table.