Risotto With Parmigiano, Prosciutto And Asparagus

• 5 cups chicken broth
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1/4 cup onion, minced
• 1 garlic clove, minced
• 1 1/4 cups short-grain rice (such as Arborio)
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/4 teaspoon salt
• 4 slices prosciutto, julienned

1. In a saucepan over medium heat bring broth to a simmer.
2. In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.
3. Stir in onion and saute for 5 minutes. Add garlic and saute another minute.
4. Stir in rice, cook for 5 minutes, stirring to coat rice.
5. Add one cup broth; stirring constantly until absorbed. Continue to add broth by ladelfuls, stirring constantly, allowing each addition to be absorbed before adding more broth, until the rice is tender - this will take about 20 minutes.
6. Stir in asparagus during the last 5 minutes of cooking.
7. Remove from heat and stir in the Parmigiano and remaining 1 tablespoon butter and salt.
8. Divide among 4 bowls, topping each serving with Prosciutto.

chicken broth, olive oil, butter, onion, garlic, shortgrain rice, parmigianoreggiano cheese, salt

Taken from www.food.com/recipe/risotto-with-parmigiano-prosciutto-and-asparagus-232168 (may not work)