> Italian > Asparagus Prosciutto & Truffle Essence Risotto

Ingredients

5 cups Chicken or mushroom Stock
1 ½ cup Dry white wine
2 tbsp Butter
2-3 medium Shallots, minced
3-4 oz Prosciutto, diced
2/3 lb thin Asparagus, trimmed, peeled & cut into 2" pieces
1/3 lb Shitake mushrooms, sliced
3 tbsp Olive oil
2 cups Arborio rice, rinsed & dried
½ cup Parmesan cheese, grated
1-3 tbsp Truffle oil
minced Parsley for garnish
to taste Salt & pepper

Asparagus Prosciutto & Truffle Essence Risotto

Meal: Lunch
Cuisine: Italian
Ingredient: Vegetables
Season: Fall
Contributor: Kitchen on Fire

Directions

8 SERVINGS

Bring the stock & wine to a simmer in an Anolon Advanced 3 Quart Covered Saucepan.
Melt the butter to a Anolon Allure 6.5 Quart Covered Chef's Pan, over med-high heat, & sauté the shallots, prosciutto, asparagus & mushrooms for about 6-8 minutes (until the mushrooms have lost most of their moisture & the asparagus is tender). Remove from the pan & set aside.
Place the pan back onto the heat & pour in the olive oil. Add the rice and sauté until well coated with oil & just toasted. Reduce heat to medium/med-low.
About ½ cup or so at a time add the stock mixture to the rice, stirring constantly; waiting until it is almost totally absorbed before adding the next ladle-full. Continue until all the stock is incorporated and the rice is creamy, but not runny.
Stir in cheese, prosciutto & vegetables. Season with truffle oil, salt & pepper; garnish with parsley & serve.

Equipment

Anolon Allure 6.5 Quart Covered Chef's Pan with Helper Handle
Anolon Advanced 3 Quart Covered Saucepan
Anolon Chef's Knife
Anolon Spatula
Anolon Ladle

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