date:May 07, 2014
Ingredients
20g unsalted butter
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 cups (440g) arborio rice
1 teaspoon pimenton* (Spanish smoked paprika)
1/2 cup (125ml) dry sherry
1L (4 cups) hot chicken stock
3 sprigs thyme, plus 1 tablespoon thyme leaves
2 bunches asparagus, ends trimmed
100g thinly sliced prosciutto
1/2 cup (35g) grated fontina cheese*
Method
1. Preheat the oven to 180C.
2. Heat the butter