Risotto with ham, asparagus, courgette and it's flowers
Risotto with ham, asparagus, courgette and it's flowers
IngredientsArborio rice
Parma ham/bacon
Butter
large onion
Garlic
Courgette
Asparagus
Chicken Stock - a stock pot
Glass of white wine
Parmesan
My favorite risotto and so simple, splash some olive oil and a large nob of butter in a frying pan, add chopped onion and garlic and fry gently until the onion starts to go clear add the bacon and continue for a few minutes. Then add three quarters of a mug of rice and stir until the rice becomes translucent. Don't it it burn. Have a litre of stock ready and warm. Pour in a glass of wine and keep stirring until the wine has gone, then add two ladles of stock, and stir until absorbed. Chop the asparagus and I peel and chop the courgette and add to the pan, continue adding stock a ladle at a time until the rice becomes thick and glossy - or how you like it - about 20 mins. Add a tablespoon of butter, 3 tablespoons of parmesan and mix, next fold in the courgette flowers.
Serve accompanied with more Parmesan.