Risotto

Ingredients

• Quinua (black, red and white): 6 oz
• Parmesan cheese: 2 oz
• Cream: 4 fl oz
• Yellow Chili: 0.3 oz
• White wine: 1 fl oz
• Red onion: 2 oz
• Olive oil: 0.3 fl oz
• Butter: 1 oz
• Chicken broth or consommé: 4 fl oz
• Garlic: 0.2 oz
• Prosciutto: 1 oz
• Green asparagus: 3 oz
• Mushroom: 3 oz
• Salt and pepper

Preparation

In a sauce pan, stir fry the chopped onion, yellow Chili and garlic with olive oil for 5 minutes, add the Quinua and pour the chicken consommé, cook it for 15 minutes at low heat topped with a lid.

Add the cream and the parmesan cheese, and leave for 5 more minutes, then rectify the taste with salt and pepper.

Sautéed the mushrooms and the green asparagus in butter at medium temperature for 5 minutes, deglazed with white wine and keep it with a lid for 5 more minutes.

For the crispy prosciutto, thin slice in oven for 30 minutes at 120ºC. In a plate put the Quinua risotto in the centre, mushroom and asparagus on top of risotto. Place the dried prosciutto on top of risotto and enjoy the meal with a nice white wine.