Creamy Risotto with Prosciutto and Asparagus

Ingredients

1/4 cup fresh chopped garlic
4 tablespoons butter
3 tablespoons olive oil
5 cups chicken stock
2 cups Arborio rice
Salt and Pepper
3/4 cup Parmesan cheese + 1/4 cup for garnish
1/2 pound asparagus
1 pound prosciutto
1/2 cup heavy whipping cream

Instructions Melt butter in saucepan over medium heat, add garlic and cook until garlic just starts to turn brown. Add the rice and cook over medium heat, stirring often. Add one cup of chicken stock and stir until absorbed. Slowly add the remaining 4 cups one at a time, stirring until each one is absorbed before adding the next. Steam asparagus until soft, brush with olive oil and cook in wood-fired pizza oven for 8-10 min. Chop into bite size pieces and add to cooked risotto. Add salt and pepper to taste. Remove risotto from heat and stir in Parmesan and heavy whipping cream. Heat 3 tablespoons olive oil over medium heat add proscuitto and cook until crispy. Top risotto with crispy proscuitto, Parmesan and fresh chopped herbs.

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