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Ingredients for 4 people
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- 1 ½ cups Carnaroli (short grain) rice
- 4 ½ tablespoons butter
- ½ cup mushrooms
- ½ cup asparagus tips
- 3 ounces Prosciutto di Parma
- 1/3 cup canned tomatoes
- 3 ½ tablespoons panna da cucina (thick heavy cream)
- 4 cups meat broth
- 1 cup grated Parmigiano Reggiano
- ½ onion
- minced
Le Ricette
Giuseppe Verdi Risotto
di Academia Barilla
PREPARATION TIME
41 min
41 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Emilia Romagna
Emilia Romagna
Tags
Ingredients for 4 people
1 ½ cups Carnaroli (short grain) rice
4 ½ tablespoons butter
½ cup mushrooms
½ cup asparagus tips
3 ounces Prosciutto di Parma
1/3 cup canned tomatoes
3 ½ tablespoons panna da cucina (thick heavy cream)
4 cups meat broth
1 cup grated Parmigiano Reggiano
½ onion
minced
Ingredients
Preparation 25 minutes preparation + 16 minutes cooking
Clean and chop the onion. Trim stems from mushrooms, clean if necessary with a damp towel, and slice. Wash asparagus, remove stalks and blanch tips in boiling water for 5 minutes.
Cut prosciutto into strips and dice the tomatoes. Melt half of the butter in a wide pan over medium heat. Sauté minced onion until lightly brown.
Add rice and sauté until translucent, stirring continuously. Add mushrooms, prosciutto, asparagus and diced tomato. Add broth one or two ladlefuls at a time, continuing to stir until absorbed before adding more broth.
Cook for about 8 more minutes and add cream. Cook for about 8 more minutes, remove from heat and stir in the remaining butter and Parmigiano, stirring well until creamy. Serve immediately.
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