Plate by Marlene van der Westhuizen

Author:Marlene van der Westhuizen
Language: eng
Format: epub
ISBN: 9781432309374
Publisher: Penguin Random House South Africa
Published: 2019-02-27T05:00:00+00:00

1 small onion, very finely chopped

1 stalk celery, thinly sliced

2 cloves garlic, finely chopped

20 small asparagus, cut into 1cm slices*

salt and a little white pepper to taste

50g butter

300g carnaroli rice

250ml dry white wine

2 litres chicken stock

a handful freshly grated Parmesan

Heat the grill of the oven.

Arrange the slices of prosciutto on an oven tray and grill them until lightly browned and crisp. Remove the tray from the oven and leave the prosciutto to cool down completely. The slices will crisp up completely once cold.

Heat the olive oil and fry the onion until translucent. Add the celery, garlic and sliced asparagus spears and cook for about 5 minutes. Season the mixture lightly and set aside.

Melt half the butter in a deep, heavy-based saucepan and add the risotto rice. Stir well so that each grain of rice is coated with butter. Add the white wine and keep stirring until most of the wine is absorbed. Add the chicken stock, a ladle at a time, while stirring (I use a wooden spoon) and never allowing all the stock to be absorbed by the rice. After about 15 minutes, add most of the Parmesan and the rest of the butter. Stir the cheese and butter slowly through the rice. Remove the pan from the heat and stir the vegetable mixture carefully through the risotto.

Serve the risotto in large soup plates, scatter over the rest of the Parmesan and garnish with shards of crisp prosciutto.

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