Risotto with Prosciutto, Butter, and Parmigiano

Name: Risotto with Prosciutto, Butter, and Parmigiano
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 -6 servings
Ingredients: 6-7 cups chicken broth; 4 tablespoons unsalted butter; 1/2 cup finely minced yellow onion; 2 cups arborio rice; 1 thick slice prosciutto; 1/2 cup freshly grated Parmigiano-Reggiano; salt and pepper to taste

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 -6 servings
Course
Main Course
Cuisine
Italian

Risotto with Prosciutto, Butter, and Parmigiano

Heidi Pena

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Risotto with Prosciutto, Butter and Parmigiano – a recipe for a buttery risotto filled with prosciutto and Parmigiano cheese.

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Ingredients

Servings

6-7 cups chicken broth
4 tablespoons unsalted butter
1/2 cup finely minced yellow onion
2 cups arborio rice
1 thick slice prosciutto about 1/4 lb., diced
1/2 cup freshly grated Parmigiano-Reggiano
salt and pepper to taste

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Instructions

Heat the broth in a medium saucepan; keep warm over low heat.
Melt 3 tablespoons of the butter in a large skillet over medium heat. When the butter begins to foam, add the onions and cook, stirring, until pale yellow and soft, about 5 minutes. Add the rice and stir quickly for a minute of two, until the rice is translucent and well coated with the butter. Add the prosciutto and stir for about 1 minute. Add about 1/2 cup of the hot broth and cook until it has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding broth 1/2 cup at a time, until the rice is tender but still firm to the bite, about 18 minutes.
When almost all of the last addition of broth is incorporated, add the remaining 1 tablespoon butter and about half of the Parmigiano. Stir quickly until the butter and cheese are melted and the rice has a moist, creamy consistency.
Taste, adjust seasoning, and serve immediately with the remaining Parmigiano.