Risotto with champagne, ham and asparagus - Detailed recipes with photos.

Step-by-step recipe for champagne, ham and risotto спаржей. Time: 55 мин.Difficulty: medium Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

4 thin slices of dried prosciutto ham
3 tbsp. lightly salted chicken stock
12 asparagus stalks cut diagonally into pieces of long 2.5 cm
2 tbsp. l (30 gr.) Butter
1 shallot, finely chopped
3/4 Art. Arborio rice or white round-grain rice
3/4 Art. champagne
1/4 Art. freshly grated parmesan
1/4 tsp salt
1/2 tsp freshly ground black pepper

Recipes with similar ingredients: dried ham, prosciutto, asparagus, shallots, arborio rice, round grain rice, champagne, cheese Parmesan

Recipe preparation:

Preheat the oven to 230 ° C.
Place the prosciutto slices on a lightly greased sheet to baking. Fry until the pieces of prosciutto almost become crispy, about 6-8 minutes. The ham will become even bigger crispy when it cools. Set aside for a side dish.
In a medium saucepan, bring the chicken stock to a boil. Reduce heat to low boil. Blanch asparagus in chicken broth for 2 minutes. Arrange asparagus with a slotted spoon and keep the chicken stock on low heat.
In another medium saucepan, melt 1 tbsp. l (15 gr.) butter. Add shallots and fry until tender, about 3 minutes. Add arborio rice and mix to coat. oil. Continue toasting the rice, stirring constantly, approximately 3 minutes. Add champagne and simmer until liquid hardly evaporate, about 3 minutes. Add 1/2 tbsp. hot broth and mix until almost completely absorbed, about 2 minutes. Continue cooking rice, adding 1/2 tbsp broth. at a time stirring constantly and allowing each portion of the broth to be absorbed, until rice is soft but slightly hard inside, only about 20 minutes. Remove from heat. Gently mix with remaining asparagus butter, parmesan, salt and pepper. Put the risotto in serving dishes and garnish with crumbled crispy prosciutto. Serve immediately.