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
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.