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...
Taste
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