asparagus, leek + prosciutto risotto

If you can't tell by now, I'm a major fan of leeks. We bought some a few weeks ago, and I still hadn't used them. It would be a crime to throw leeks in the trash, so I had to intervene as soon as possible.

Now I have never even eaten risotto, let alone cooked risotto, but I gave it my all. It was a bit consuming as you basically have to babysit the pot, but I think the results were fab! Freddy said it was probably one of his favorite meals ever. I've determined that risotto, with its creamy texture, is one heck of a comfort food. I can't wait to warm up the leftovers for lunch!

And I was also quite proud of myself for saving money on the prosciutto. Instead of buying the prepackaged prosciutto for $7 or $8 a package (and inevitably throwing some away), I bought just a little more than I needed from the deli and spent under $2. Hey, portion control doesn't exactly come naturally to those with Mediterranean blood!

From Bon Appétit via epicurious.

Asparagus, Leek + Prosciutto Risotto
Serves four

Ingredients
1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups canned low-salt chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 ounces prosciutto, minced (about 1/4 cup)
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Instructions
Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.

Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve (but, really, salt to taste as the prosciutto is already salty in itself).