Risotto Giuseppe Verdi’s style

This dish was created by the French chef Henry-Paul Pellaprat (1869-1952) and dedicated to the Maestro.

Ingredients

Servings 6

• ⅝ lb Carnaroli rice
• 2 oz butter
• 2 ½ oz mushrooms
• 2 ½ oz asparagus tips
• 2 ½ oz Prosciutto di Parma
• 2 ½ oz canned tomatoes
• ¼ cup light cream
• 4 cups meat broth
• 60 grated Parmigiano Reggiano cheese to taste
• 2 oz onion, thinly sliced

Preparation

25 minutes preparation + 20 minutes cooking

Clean and finely mince the onion.
Clean and thinly slice the mushrooms.
Clean and blanch the asparagus in salted water: cool them in water and ice.

Finely mince the Prosciutto.

Blanch the tomatoes, peel, seed and cut them into cubes.
In a pot melt ¼ of the butter, add the onion and slowly cook it until soft and golden.
Add the rice and toast it for about 1 minutes.

Add the stock, 1 ladle at the time, waiting until has been absorbed before adding the next one.
After 8/10 minutes add mushrooms, Prosciutto, asparagus and tomatoes.
Stir well, cook fopr another 2 minutes and add the cream.

When the rice is “al dente” (about 18 minutes) add butter and Parmigiano-Reggiano cheese, stir well and cover with a lid. Let it rest for 2 minutes and serve.