Ingredients (serves 4)
1 1/2 cups arborio rice
1 tbsp olive oil
1 tbsp butter
1 small onion or 2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup white wine (optional)
56 cups hot chicken or vegetable stock
1 1/2 cups peas (fresh or frozen)
1/2 cup parmesan, finely grated (plus extra to serve)
Zest of 1 lemon (optional but great)
Salt and cracked black pepper
To finish
1 bunch asparagus, trimmed
68 slices prosciutto
Method
- Prep asparagus: Blanch or pan-sear asparagus until just tender. Slice on the bias.
- Start risotto: In a wide pan, heat olive oil + butter. Cook onion until soft, then add garlic.
- Toast rice: Stir in rice for 12 minutes until edges look slightly translucent.
- Deglaze: Add wine (if using) and stir until absorbed.
- Ladle stock: Add hot stock a ladle at a time, stirring often, letting each addition absorb before adding more (about 1822 minutes).
- Add peas: Stir peas in for the last 35 minutes so they stay bright.
- Finish: Off heat, stir in parmesan (and lemon zest if using). Season well.
- Serve + garnish: Spoon into bowls. Top with prosciutto ribbons and asparagus. Finish with Truffle Balsamic Pearls just before serving.
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