Rice is an accompaniment, but Italian rice or risotto is a beautiful main dish characterized by being deliciously creamy and moist. Therefore, the ideal is to prepare it in a nonstick sauce pan to have more grip.

Risotto pairs well with burgundy and drinks and pleases palates at romantic dinners, business lunches and family celebrations. So, grab your glass and try this delicious recipe of brie cheese risotto with asparagus and prosciutto:

Ingredients:
1⁄2 medium chopped onion
30 ml extra virgin olive oil
50 g salted butter, cold
50 ml dry white burgundy
150 g chopped fresh asparagus
250 g chopped brie cheese
80 g prosciutto
2 l vegetable broth

Preparation method:
In a Lyon Tramontina sauce pan, heat the olive oil over medium heat and sauté the onion for 2 minutes. Add the rice and mix well so that the grains are coated in the oil. Add the burgundy and mix until it evaporates completely. Add the broth until it covers the grains and mix constantly. Add more broth, always covering the grains as they dry.

Repeat this process for 15 minutes, stirring constantly until the grains acquire an “al dente” consistency (soft on the outside and slightly hard on the inside). At this point, add the chopped asparagus, prosciutto, cold salted butter and brie cheese. Mix well until it is creamy. Let it rest for 3 minutes before serving.

👨‍🍳👩‍🍳 Chef tip: Take it to the table, serving it in the Lyon sauce pan, so that the risotto will remain warm and not dry out.

This post on our blog shows a little more about the history of risotto and a delicious recipe with buffalo mozzarella and vegetables to vary the menu.