Asparagus Proscuitto & Truffle Essence Risotto

Serves 8

Equipment

18cm/2.8L Saucepan
26cm Saute pan

Ingredients

5 cups Chicken or Mushroom Stock

1 ˝ cup Dry White Wine

2 tbspButter

2-3 medium Shallots, minced

3-4 ozProscuitto, diced

300g Thin Asparagus, trimmed, peeled & cut into 2" pieces

150g Shitake Mushrooms, sliced

3 tbspOlive Oil

2 cupsArborio Rice, rinsed & dried

˝ cup Parmesan Cheese, grated

1-3 tbsp Truffle Oil

Parsley for garnish

Directions

1. Bring the stock & wine to a simmer in a 18cm/2.8L Saucepan.

2. Melt the butter to a 26cm Saute pan, over med-high heat, & sauté the shallots, proscuitto, asparagus & mushrooms for about 6-8 minutes (until the mushrooms have lost most of their moisture & the asparagus is tender). Remove from the pan & set aside.

3. Place the pan back onto the heat & pour in the olive oil. Add the rice and sauté until well coated with oil & just toasted. Reduce heat to medium/med-low.

4. About ˝ cup or so at a time add the stock mixture to the rice, stirring constantly; waiting until it is almost totally absorbed before adding the next ladle-full. Continue until all the stock is incorporated and the rice is creamy, but not runny.

5. Stir in cheese, proscuitto & vegetables. Season with truffle oil, salt & pepper; garnish with parsley & serve.