Makes 4 servings. Difficulty
3/4 cup arborio rice 6 thin asparagus stalks 2 teaspoons of extra-virgin olive oil 4 slices of prosciutto, diced 1 garlic clove, minced 1 red bell pepper, diced 2 Tablespoons fresh basil, chopped 3 Tablespoons good quality extra-virgin olive oil 1 Tablespoon red wine vinegar 2 Tablespoons parmesan cheese Kosher salt Freshly ground black pepper
In a large saucepan, bring 5 cups of water to a boil. Stir in 2 teaspoons of kosher salt. Add rice and cook over medium heat until al dente, about 10 minutes. Drain in a colander, rinse and drain again. Place rice in a large salad bowl.
Bring a medium skillet of salted water, about 2 inches deep, to a boil. Add asparagus and cook until just tender, about 3 minutes. Drain and submerge in ice water to stop cooking process and bring out bright green color.
Cut into 1 inch pieces and set aside.
Heat 2 teaspoons of extra-virgin olive oil over medium-high heat. Add garlic; sauté for 30 seconds. Add prosciutto and cook until crisp. Remove from heat and let cool slightly.
Add asparagus, prosciutto, bell pepper and basil to rice and toss to blend. Drizzle with 1 tablespoon of red wine vinegar and 3 tablespoons extra-virgin olive oil. Toss to blend. Add the parmesan cheese and toss to blend. Serve at room temperature.