Parma Ham Asparagus Risotto Recipes

PARMA HAM MOZZARELLA RISOTTO

Steps:

• Begin by making the stock and having all your ingredients chopped and ready. Wrap the mozzarella up in the parma ham slices on a tray ready to grill later.
• Add the butter and chopped garlic to the pan, on a medium heat. Followed by the onion until softened.
• Add the risotto rice until lightly toasted and then seconds later add a little stock. This is also a good time to add any white wine or black pepper to season. Continue to add stock as the rice and when the absorbs it, for around 30 minutes.
• Stir in the chopped spinach to the mixture around 5 minutes before the risotto is ready. Grate in as much Parmigiana Reggiano as desired. Simultaneously, put the parma ham parcels under the grill on a medium heat.
• The last few steps should mean the risotto and parcels are ready at the same time. Plate up with the parcels on top and serve with spinach leaves and grated cheese.

ASPARAGUS WITH POACHED EGG AND PROSCIUTTO

Steps:

• Bring a large pot of water to a boil.
• Separately, heat the oil in a large sauté pan on medium heat. Add the minced garlic, lemon juice and zest and asparagus spears. Sauté and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.
• Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel.
• To assemble, add a few asparagus spears to a plate, top with a slice of prosciutto, add a poached egg, season with salt and pepper and garnish with freshly grated parmigiano reggiano.

PARMA HAM & ASPARAGUS RISOTTO

Steps:

• Heat Olive Oil in a large saucepan and saute onion until soft.
• Add rice and continue to cook for 2 minutes.
• Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
• After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
• Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
• Serve sprinkled with parmesan cheese.

ITALIAN SUB SANDWICH WITH PROSCIUTTO DI PARMA, SALAD, AND CHEESE

Steps:

• Cut the submarine or hot-dog rolls in half through the middle, keeping both halves attached on one side; then drizzle some of the olive oil over both sides. Sprinkle the dried oregano over both sides.
• Start to layer the sandwich like so: on one side of the roll arrange the lettuce leaves, sliced tomatoes seasoned with salt and pepper, red onion slices, Parmigiano-Reggiano cheese and finally arrange the two slices of Prosciutto di Parma ham over the top. Cover the filling with the top half of the roll to make a sandwich.
• Eat immediately, or wrap in grease proof paper secured with string for transporting to a picnic.
• Can be made up to 2 to 3 hours in advance for ease. Wrap the sandwiches and keep in a cool place or in the fridge.