Oven-baked risotto with prosciutto and fontina
Ingredients 20g unsalted butter 2 tablespoons olive oil 1 large onion, finely choppe…
Ingredients
- 20g unsalted butter
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 2 cups (440g) arborio rice
- 1 teaspoon pimenton* (Spanish smoked paprika)
- 1/2 cup (125ml) dry sherry
- 1L (4 cups) hot chicken stock
- 3 sprigs thyme, plus 1 tablespoon thyme leaves
- 2 bunches asparagus, ends trimmed
- 100g thinly sliced prosciutto
- 1/2 cup (35g) grated fontina cheese*
Method
1. Preheat the oven to 180°C.
2. Heat the butter and 1 tablespoon of the oil in a flameproof and ovenproof dish on the stovetop over medium-low heat.
3. Add the onion and garlic and cook, stirring for about 5 minutes or until soft. Add the rice and paprika and stir.
4. Add the sherry, bring to the boil then simmer, uncovered, for about 1 minute until the sherry is absorbed. Add the hot stock and thyme sprigs.
5. Cover and cook in the oven for 20-25 minutes or until the liquid is absorbed and the rice is tender. Stir once during cooking.
6. Toss the asparagus in the remaining oil and spread on a baking tray with the prosciutto. Place in the oven for the final 10 minutes of the rice cooking time to cook asparagus and crisp the prosciutto.
7. Chop the asparagus finely on the diagonal and break prosciutto into shards. Just before serving, stir the asparagus pieces, extra thyme leaves and cheese through the rice and top with prosciutto.
