Oven-baked risotto with prosciutto and fontina

Ingredients

  • 20g unsalted butter
  • 2 tbs olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 2 cups (440g) arborio rice
  • 1 tsp pimenton* (Spanish smoked paprika)
  • 1/2 cup (125ml) dry sherry
  • 1L (4 cups) hot chicken stock
  • 3 sprigs thyme, plus 1 tbs thyme leaves
  • 2 bunches asparagus, ends trimmed
  • 100g thinly sliced prosciutto
  • 1/2 cup (35g) grated fontina cheese*

Description

Oven-baked Risotto With Prosciutto And Fontina Recipe - Preheat The Oven To 180°C. Heat The Butter And 1 Tablespoon Of The Oil In A Flameproof And Ovenproof Dish On The Stovetop Over Medium-low Heat. Add The Onion And Garlic...

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