Risotto of wild asparagus and crispy iberian ham and parmesan cheese

Today we propose a recipe of risotto, in this one we will use shavings of Iberian acorn-fed ham wraps, but you can use the quality you like the most.

Risotto of wild asparagus and crispy iberian ham and parmesan cheese


– 1 bunch of wild asparagus.

– 1 bunch of garlic.

– 4 shallots.

– ½ glass of white wine.

– 1,5l. of vegetable broth.

– 650g. of arborio rice.

– 100g. grated Parmesan cheese.

– 100g. of shavings of Iberian acorn-fed ham.

– 2 c.c. of butter.

– Virgin olive oil.

– Salt.


Clean the asparagus and garlic, cut them into small pieces, reserving some asparagus tips. Chop the shallots.

Heat the broth in a pot over low heat.

In a casserole with the oil and a knob of butter, cook the asparagus, the tender garlic and the shallot, without letting the shallot get too much color, otherwise it may take on a bitter taste. Deglaze with the white wine.

Add the rice and let it sauté for three minutes. Drizzle the rice with the hot broth and stir.

Do not add more broth until the previous one has been absorbed. When the rice is cooked (about 13/15 minutes), add the Parmesan.

Finally add the butter.

For the crispy Iberian acorn ham and parmesan:

Turn on the oven to 180 degrees.

On a silicone baking mat and with the help of a round mold, fill the base of the mold with shavings of Iberian acorn ham and grated Parmesan. Leave to bake for about 3 minutes and remove from the oven. Once cold, remove with a spatula.

Serve the rice with the asparagus tips and the crispy Iberian acorn-fed ham and Parmesan.

Enjoy it!! Bon appétit!

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