- 500 g asparagus spears
- 12 prosciutto slices
- olive oil for cooking
- 1.5 litres (6 cups) hot chicken or vegetable stock
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 leek, thinly sliced
- 2 garlic cloves, crushed
- 500 g arborio rice
- 250 ml (1 cup) dry white wine
- 100 g parmigiano reggiano, grated
- 100 g butter, diced
- 2 tbsp chopped parsley
- salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Snap off the ends of the asparagus spears and cut the tips into 3cm pieces. Blanch 3–4 minutes in boiling water and refresh.
Heat a heavy-based frying pan, add a splash of olive oil and cook prosciutto until crispy. Drain on absorbent paper and set aside.
Place stock in a saucepan and bring to a gentle simmer. Heat another large heavy-based pan over medium heat. Add oil, onion, carrot, leek and garlic until soft. Add rice and stir to coat with oil, cook briefly. Add wine and stir until absorbed into the rice. Begin adding the stock; enough to just cover the rice at first and then a ladleful at a time as the stock is absorbed, lowering the heat if needed. Stir well with each addition.
The rice is cooked when each grain has a little firmness in the centreï‚¾keep adding stock until this stage is reached, approx 15–20 minutes. Stir in the asparagus pieces, remove from the heat, add parmigiano reggiano, butter and parsley and stir until well mixed.
Season to taste, spoon into a serving bowl, top with crispy prosciutto and serve immediately.