Ingredients: Per 4 servings
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.