CHEF JEFF — ONE BYTE AT A TIME: Asparagus-Leek Risotto

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Asparagus and rice is a nice combination.

Asparagus-Leek Risotto

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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