Origin: Italian Cuisine
Preparation Time: 5 min
Cooking Time: 40 min
Number of servings

 

Ingredients      
1 cup rice, Arborio, Italian short-grain rice
200 g Parma ham
1 bunch of Aspargus, steamed and chopped
2 onions, chopped
1/4 cup dry white wine
4 tablespoons fresh lemon juice
2 tablespoons olive oil
4 cups chicken stock, Maggi
Basil for garnish

 

Cooking method      
1. Heat the olive oil in a skillet. Add the onions to the oil and sauté for 2-3 minutes over medium heat or until the onions are translucent.
2. Add your Arborio rice. Stir the rice well with the onions and oil until the rice is coated with the oil.
3. Add the wine. When the wine is almost absorbed, reduce the heat and ladle in enough stock to cover the risotto.
4. When the added stock is almost absorbed, re-cover the risotto with more stock.
5. Continue this process for about 20 minutes or until the risotto is tender to your liking.
6. When the stock absorption rate slows down considerably, add the asparagus and drizzle in the lemon juice.
7. Let it stand for 3-4 minutes and then serve in bowls wrapping the risotto with the Parma ham.