recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
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
1 1/2 cups arborio rice or medium-grain white
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
asparagus in pot of boiling salted water until
crisp-tender, about 2 minutes. Drain. Transfer
asparagus to bowl of ice water to cool. Drain.
broth to boil in medium saucepan. Reduce heat
to very low; cover and keep warm.
melt butter with oil in heavy large saucepan
over medium heat. Add leek and sauté until tender,
about 5 minutes.
rice and stir 2 minutes.
wine and simmer until absorbed, stirring constantly,
about 5 minutes.
1/2 cup hot chicken broth. Reduce heat and simmer
until absorbed, stirring frequently.
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.
asparagus and stir until heated through, about
2 minutes. Remove from heat. Stir in prosciutto,
Parmesan and parsley. Season with salt and pepper
served this with a simple green salad, vinaigrette
and loads of fresh Italian bread, just like I
have for most risottos I make!