Risotto Giuseppe Verdi style
This is a typical dish from the province of Parma, in the region of Emilia-Romagna. It honours the great Maestro, but the recipe was actually perfected by a chef from beyond the Alps.
• 350g Carnaroli rice
• 200g asparagus tips (about 5 cm long)
• 80g Parma ham
• 40g dried porcini mushrooms
• 1 onion, chopped
• 1L vegetable broth
• Extra virgin olive oil
• A knob of butter
• Parmesan, grated
1. Soak the mushrooms in lukewarm water for at least 30 minutes. Rinse the asparagus tips.
2. Remove the fat from the prosciutto. Dice the fat and toss it in a pan with a drizzle of oil and the onion. Sauté over medium heat.
3. Meanwhile, cut the prosciutto into thin strips. Drain and squeeze the mushrooms.
4. When the onion has softened, add the mushrooms, asparagus tips and prosciutto strips. Cook for about 10 minutes, stirring gently.
5. At this point, pour in the rice and allow it to “toast” for a couple of minutes, stirring to make sure it doesn’t stick to the bottom of the pan.
6. Begin to add the hot broth, a ladle at a time, waiting until each ladle has been absorbed. This should take about 20 minutes, depending on the rice. The texture should be “all’onda” (like a wave), neither too runny, nor too dry. Turn off the heat and fold through the butter and parmesan.
7. Transfer the rice onto a serving platter and decorate with a few asparagus tips and prosciutto strips.