Risotto with Prosciutto
Flavors of Italy. Total time: 30 to 60 minutes. Difficulty: Easy. In collaboration with the Italian Trade Delegation.
⏱️ Prep: 5 min🍳 Cook: 30 min
Ingredients
| 225 g | white mushrooms, sliced | |
| 225 g | Italian arborio rice | |
| 900 ml | hot chicken stock | |
| 75 ml | dry white wine | |
| 4 | slices of prosciutto, cut into strips | |
| 4 tbsp. | 60 ml | olive oil |
| 2 | cloves of garlic, finely chopped | |
| 1 | medium onion, finely chopped | |
| 1 tbsp. | 15 ml | chopped fresh parsley |
| — | Parmigiano Reggiano | |
| — | lemon juice | |
| — | salt and pepper |
Instructions
- Heat the oil in a large saute pan; saute the onions and garlic without letting them color. Add the mushrooms and cook 2 minutes longer, stirring constantly.
- Add the rice and stir to coat well with the oil. Add the wine and cook until it has evaporated. Reduce the heat. Add the hot stock a little at a time, stirring often, giving the rice time to absorb the liquid after each addition. Continue until all the broth has been added and the risotto has the desired creamy consistency.
- Sprinkle with parsley and gently stir the prosciutto into the rice. Season with salt and pepper and add a little lemon juice.
- Grate Parmigiano Reggiano over the risotto just before serving.