CAPE CORAL, Fla. — Cooking with Cal.

Asparagus and Prosciutto Grippi

Ingredients:

• 1 Lb Pencil Asparagus 
• 2 2 Oz. Slices Center Cut Prosciutto 
• 2 Oz. Unsalted Butter
• 1 Oz. Brown Sugar
• 1 Oz. Garlic, Minced
• Himalayan Pink Salt
• Fresh Ground Black Pepper
• Italian Flat Leaf Parsley 
• First Cold Press Extra Virgin Olive Oil

Method:

Preheat oven to 400 degrees F.

Bundle 6 pieces of asparagus together and wrap your slice of prosciutto around the center tightly

Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a pastry brush, brush the mixture over top of each
Place on a baking pan and brush melting butter atop/I sBake in your oven for 20 minutesPlate and garnish with flat leaf parsley.

Pear and Portobello Mushroom Risotto

Ingredients:

• 8 Oz. Aborio Rice
• 1 Large Portobello Mushroom Cap, Sliced
• 1 Small Pear, Cut into Cubes
• 2 Oz. Heavy Cream
• 1 Tablespoon Unsalted Butter
• 1 Oz. Grated Parmigiano 
• 2 Oz. Shallots
• 1 Oz. Onion, Chopped
• 1 Oz. Garlic, Chopped
• 2 Oz. Chicken Stock
• Himalayan Salt and Fresh Ground Pepper  
• Extra Virgin Olive Oil First Cold Press Olive Oil
• Italian Flat Leaf Parsley for Garnish 
• 1 Oz. Dry White Wine

Method:

For Arborio Rice it an be prepared well before hand if desired.

Coat the bottom of a medium sauce pan with Olive Oil. Place on high-heat. 

Add Arborio Rice and begin to toast, for 5 minutes stirring constantly .

Add enough water to cover the rice by 1 inch. 

Stir over high heat until all water has been absorbed and set aside.

For Risotto 

Coat with Extra Virgin First Cold Press Organic Olive Oil and place on high heat.

Add Shallot, Onion, Garlic and Parsley (be sure to conserve 1 Oz. Parsley for garnish) and Sauté for 5 minutes or until onions are translucent. 

Add Butter, Salt and Pepper to taste.

Add your wine to deglaze your pan.

Add your Stock and reduce by 50%

Add your Arborio, Mozzarella, Parmigiano and Heavy Cream to the sautéed Onions and other ingredients 

Place back on high heat and stir vigorously until cheese has melted and Risotto is creamy 

Plate Risotto beautifully 

Garnish with Parsley