Parma Ham Asparagus Risotto Recipes

HAM AND ASPARAGUS RISOTTO

Steps:

• Heat oil in a heavy-based saucepan on medium. Saute onion and garlic 2-3 minutes, until tender. Add rice; cook, stirring, 2 minutes.
• Add a ladle of hot stock to rice mixture; stir constantly until liquid is completely absorbed. Continue until rice is tender (about 20 minutes).
• Stir in ham, asparagus, peas and tarragon; cook a further 3 minutes. Stir in grated parmesan and butter.
• Season to taste. Serve scattered with extra grated parmesan.

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 RISOTTO

Steps:

• Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
• Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

HAM AND ASPARAGUS RISOTTO

Steps:

• Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside.
• Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
• Coat a medium saucepan with cooking spray; place over medium heat until hot.
• Add mushrooms, green onions, and garlic; sauté 2 minutes. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup warm broth mixture and ham; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
• Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
• Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately.

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.

ASPARAGUS RISOTTO

Steps:

• Melt the butter in the pan and add the onions on medium-low heat.
• Cook for 4 minutes, then add the garlic.
• Cook for 1 minute, then add the rice.
• Stir until well coated.
• Add 1/2 cup of stock to the rice, stirring until absorbed.
• Then add the asparagus.
• Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
• (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

RISOTTO WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
• Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto. Season with salt and pepper and add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
• Add the wine, stir, and then add the saffron.
• Add the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
• Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
• Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.

ASPARAGUS RISOTTO

Steps:

• In a large saucepan bring at least 5 cups salted water to a boil and add the asparagus.
• Cook 4 minutes.
• Drain, reserving 3+1/2 cups cooking liquid.
• Place asparagus in a bowl of ice water to stop the cooking process.
• Drain and cut the tips off the asparagus.
• Cut the stalks into 1/4 inch rounds.
• Keep tips and stalks separate.
• Place chicken broth and reserved cooking liquid in a saucepan and bring to a simmer.
• Reduce heat to low.
• In a large saucepan, heat oil over medium heat.
• Add onion and saute 5 minutes.
• Add rice and continue sauteing 2 minutes, stirring.
• Add 3/4 c hot liquid and simmer, stirring frequently, until is absorbed.
• Add asparagus rounds and 3/4 cup hot liquid.
• Simmer, stirring frequently, until liquid is absorbed.
• Continue adding hot liquid, 3/4 cup at a time, simmering and stirring frequently, until rice is cooked and liquid has been absorbed.
• Mix in the reserved asparagus tips, butter and grated cheese.
• Season to taste with salt and pepper.
• Place into serving bowls and top with shaved Parmesan.

RISOTTO WITH ASPARAGUS

Steps:

• Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
• In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
• Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
• Stir in the cheese, correct seasoning, sprinkle with chives and serve.

FRESH ASPARAGUS RISOTTO

Steps:

• Heat the stove to a medium heat. Melt the butter inside the saucepan. Chop the onion and stir in with butter until union is soft, not brown (takes about 2 to 3 minutes). Stir in rice, stir continuously for about two minutes. Add apple juice; stir for another minute.
• Begin adding chicken broth. Add by 1/2 Cup intervals. Allow the rice to absorb the broth before adding more. Cut the asparagus stems into halves. After ten minutes, add the asparagus, and continue to add the chicken broth until a creamy sauce accompanies the rice. Cook until the rice is soft, and to your own satisfaction.
• Dish into a bowl and sprinkle the Parmesan cheese over the top. Serve hot.
• Serves 4.
• Total cooking time: about 45 minutes to an hour.

ASPARAGUS SPEARS BAKED IN PARMA HAM

Steps:

• Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
• Cut each slice of Parma ham in half.
• Wrap each asparagus spear with a half slice of ham.
• Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
• Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks