Nice Rice

by Damon Fowler

An Italian classic, risotto is made by stirring hot stock into rice and onion that has been sautéed in butter. The trick is to heat the broth, slowly add it to the rice a bit at a time, and stir the mixture continuously until all the liquid is absorbed. The result: a creamy dish in which the rice grains remain separate and firm. Choose Arborio or Vialone Nano rice for risotto. These rices are high in starch and are shorter and fatter than other short-grain rice.

Risotto with Parmigiano, Prosciutto and Asparagus

Mark Boughton Photography/Teresa Blackburn Food Styling

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risotto , parmigiano , prosciutto , asparagus , sodium

This spring dish come to us from Chef Alberto Rossetti of Parma, Italy.

Ingredients

5 cups low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1/4 cup minced yellow onion
1 garlic clove, minced
1 1/4 cups short-grained risotto rice (such as Arborio)
1 pound asparagus, tough ends removed and cut in 1-inch pieces
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
4 very thin slices Prosciutto di Parma, julienned

Instructions

1. Bring broth to a simmer over medium heat.
2. Combine oil and 1 tablespoon butter in a heavy saucepan and heat over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 30 seconds or until fragrant.
3. Add rice; cook 5 minutes, stirring to coat well. Add 1 cup broth; cook, stirring constantly, until absorbed. Continue adding broth by small ladlefuls, stirring constantly and allowing each addition to be absorbed before adding more, until the rice is tender but still firm to the bite and creamy, about 20 minutes in all. Add asparagus during last 5 minutes of cooking.
4. Remove from heat and stir in the Parmigiano, remaining butter and salt.
5. Divide risotto among 4 pasta bowls, top each serving with Prosciutto, and let it “wilt” over hot rice. Serve immediately. Serves 4.

Nutritional Information

Per serving: 410 calories, 14g fat, 17g prot., 55g carbs., 4g fiber, 1420mg sodium.