Asparagus and Prosciutto Risotto with a Fried Egg

  Ingredients

•   ½ an onion, chopped finely

•     1 cup of Carnaroli or Arborio rice (Italians measure rice by demitasse cups, 1 cup for each person and one for the pot)

•     1 bunch asparagus, about a pound

•     ½ a cup of chopped prosciutto

•     5 cups chicken or vegetable broth

•     1 cup of dry white wine

•     3 tbsp butter, separated

•     a few sprigs of flat-leaf parsley

•     2-4 eggs, depending on how many mouths you are feeding

•     salt to taste

Directions

1. Break the ends of the asparagus stalk and discard, break the rest of the stalk into 1-inch pieces and  rinse well.

2. Chop the onion into fine pieces and bring the broth to a simmer.

3. Heat a large stovetop casserole pan over medium-high heat and melt 1 tbsp butter at the bottom of the pan. When the butter is melted add onion and sauté until the onion is translucent.

4. Add rice and coat it in the butter, toasting it a bit.

5. When the rice becomes opaque, after about 1 minute, add the wine to the pan, enough to cover the rice, stir frequently.

6. When the rice has absorbed the wine, add the asparagus and a ladle full of broth to the pan and continue stirring. Continue adding the broth as the rice absorbs it, you want it to almost dry out before adding the broth each time.

7. Add the prosciutto to the risotto towards the end of its cooking.

8. Heat a small skillet over medium-high heat, add butter. Once the butter has melted crack the eggs in the pan being careful not to break the yolk. Fry the eggs to your liking.

9. When the rice is finished it should be al dente and all of the liquid should be absorbed.

10. Remove from heat and add the rest of the butter. Serve immediately with a fried egg on top.