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Risotto with Prosciutto, Butter, and Parmigiano
Risotto with Prosciutto, Butter and Parmigiano – a recipe for a buttery risotto filled with prosciutto and Parmigiano cheese.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
-6 servings
Course:
Main Course
Cuisine:
Italian
Ingredients
- 6-7 cups chicken broth
- 4 tablespoons butter unsalted
- 1/2 cup yellow onion finely minced
- 2 cups arborio rice
- 1 prosciutto about 1/4 lb., diced, thick slice
- 1/2 cup Parmigiano-Reggiano cheese freshly grated
- salt to taste
- black pepper to taste
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.
Cup of Yum
Notes
- adapted from Biba's Taste of Italy