Prosciutto Di Parma, also known as Parma Ham is a perfect ingredient for your special holiday entertaining. These days it seems that everyone congregates in the kitchen, to drink wine, nibble on the appetizers and just be in the moment with their family and friends. For this special Parma Ham risotto recipe you don’t have to shoo them out. This also makes it fun to prepare this dish as it does take a bit of time. So why not have a volunteer or two help you out ? After all it’s more fun when people participate, and there’s nothing like freshly made risotto on a cold winter evening. With the addition of Fontina cheese, asparagus and a touch of cream, you have the perfect gluten free dish for all of your guests to enjoy. As you make memories this season why not create something memorable with Parma Ham? You’ll want to cook it every year to celebrate the season.Pass the Prosciutto Di Parma!
Risotto with Parma Ham Fontina and Asparagus
2 cups Arborio rice
10 slices Parma ham DOP* julienne cut
6-8 Cups simmering chicken stock, (you may not need it all)
1 Small sweet onion finely diced
1 Large shallot finely diced
1/2-3/4 Cup Asparagus cut into bite sized pieces
2 Tbs Extra virgin olive oil
½ Cup dry white wine
½ Cup Grated imported Fontina cheese DOP*
¼ Cup Heavy cream
2 Tbs unsalted butter
Salt and pepper to taste
On medium to medium high heat in a large casserole or equivalent saute the shallot, onion and Parma ham in the olive oil until the shallot and onion are opaque. Add the rice followed by the white wine and stir gently until the wine is absorbed. Using a ladle with about ½ cup capacity add the simmering stock 1 ladle at a time to the rice stirring until absorbed. Do not let the pan become dry. Continue to add the stock one ladle at a time. When you have approximately one cup of stock left, add the asparagus, a pinch of salt and freshly cracked pepper adding more stock while stirring. You want the rice to be creamy and al dente, so sampling here is necessary to check the tenderness of the rice. Depending on the heat level, this will take 15 minutes plus or minus to reach the desired consistency. When the rice is al dente, add the butter, cream and grated Fontina and stir gently. As soon as the cheese in incorporated, remove the Risotto from the heat source and adjust the seasoning. Plate the Risotto in a nice bowl and let rest for a couple of minutes before serving.
*DOP is the designation of origin that is given only to genuine products only from particular geographic regions of that country. This is done order to protect quality by preventing inferior products or phonies using the given name.