CHEF JEFF — ONE BYTE AT A TIME: Asparagus-Leek RisottoAsparagus and rice is a nice combination.
By: Herald Staff Report,
Asparagus and rice is a nice combination.
5 cups chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leeks
1½ cups Arborio rice
½ cup dry white wine
1 pound asparagus spears, cut into ½-inch slices
2 ounces prosciutto, minced
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt, pepper to taste
Blanch asparagus in boiling, salted water until crisp-tender. Plunge into bowl of ice water to cool. Drain. In saucepan, simmer broth; keep warm. Melt butter with oil in heavy saucepan. Add leeks. Saute until tender. Add rice. Stir 2 minutes. Add wine. Simmer until absorbed, stirring. Add ½ cup hot broth. Reduce heat. Simmer until absorbed, stirring. Add remaining broth ½ cup at a time. Stir until rice is tender, mixture is creamy. Add asparagus. Stir until heated through. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt, pepper. Serve.
Yield: Serves 4.
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