when I first had risotto, I was shocked… It looks very much like Japanese Congee but when I put into my mouth it has way much different texture! I though they mistakenly served the half way cooked dish.. After knowing this Italian dish, I started liking them. How far you cook is very much up to you. it’s to enjoy its crunchiness left in the core of each grain of rice. this time I used Prosciutto and asparagus. To simmer rice, instead of chicken stock, I used Japanese broth also known as dashi. it has nice seafood fragrance and is getting along with Prosciutto very well!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
500~600ml dashi/Japanese fish broth or chicken stock
1~2 slices Prosciutto or bacon
6 stalks Asparagus
1/2 tbs butter
1 tbs olive oil
3 tbs white wine
1/4 tsp soy sauce
2 tbs parmesan cheese
[ Directions ]
1. Cut Prosciutto into small pieces.
2. Prepare chopped onion and blanched and cut short asparagus.
3. first sauté the asparagus add salt and pepper for tasting. And then remove from the pan, put aside.
4. Add olive oil into heated fry pan add chopped onion. stir fry until translucent.
5. Add Prosciutto or bacon and keep stir frying until aroma coming out.
6. Add raw unwashed rice into the pan.
7. add some more olive oil and keep stir frying on low medium heat until rice turing half translucent.
8. Pour in white wine and cook for a while to evaporate the alcohol but leave wine fragrance.
9. First add around 200ml broth and keep simmering until water gets much less.
and then add some more broth keep on simmering. repeat this process until rice truing into the way you like..
10. I prefer “Al dente” meaning,, it still has slight resistance in the center of the rice. unlike asian steamed rice or Zou sui.
11. Lastly, add stir fried asparagus and parmesan cheese touch of soy sauce and salt and pepper to make the final adjustment.
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