Risotto with white asparagus and Montasio cheese with San Daniele prosciutto
Ingredients for 4 people: 300 g risotto rice, 1 liter of vegetable broth, half leek stalk or 2 shallots, 8 slices of San Daniele ham, 100 g of Montasio cheese 2 months, 500 g white asparagus, 1 glass of white wine, a knob of butter, oil to taste, salt to taste, black pepper to taste, some fresh parsley leaves.
Wash and peel the asparagus. Cut them preserving 5-6 cm of tip, the final part use it for the broth and the central one cut it into pieces.
Prepare the vegetable broth and keep it at boiling temperature.
In a pan put a little olive oil, or preferably butter, and add the finely chopped leek making it fry gently for a couple of minutes.
Add the rice and two pinches of salt, toasting for a couple of minutes, raising the heat a little and then add the white wine. Add the pieces of the asparagus with some broth, cooking over moderate heat. Add the broth from time to time, stirring to prevent the rice from sticking to the pan.
Add the asparagus tips and add some broth. Add small pieces of Montasio cheese and let them dissolve, stirring. Finally, stirring constantly, add the butter and freshly ground pepper.
Put the rice in the center of the plate, where you have already laid two slices of raw ham, add a pinch of pepper and the chopped parsley. Raise the sides of the ham and serve.
Enjoy your meal!