Risotto With Prociutto And Lemon

Course : Italian
Serves: 1
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2 tablespoons lemon peel -- julienne
4 tablespoons unsalted butter
3/4 cup onion -- finely chopped
1 clove garlic -- bruised
2 ounces paper-thin slices of prosciutto -- chopped *
1 cup arborio rice -- (plus 2 tbsp.)
1/2 cup dry white wine
3 1/2 cups chicken stock -- (about)
1/2 cup freshly grated parmesan cheese

Preparation / Directions:

Blanch lemon peel in small saucepan of boiling water 15 seconds. Drain. Repeat blanching process twice using fresh water each time. Alternatively, place peel in heat proof bowl. Pour boiling water over and let stand 15-20 seconds. Repeat as above. Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add onion and sauté‚until translucent, about 5 minutes. Add garlic and half the prosciutto and sauté‚2 minutes. Remove garlic and discard. Add rice and stir 1 minute. Add 1/2 cup wine and cook until evaporated, stirring constantly, about 5 minutes. Meanwhile, bring the chicken stock to a simmer in a saucepan. Reduce heat to low. Cover and keep warm. Add 1/2 cup stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding remaining stock a half cup at a time in the same manner, allowing each addition to be completely absorbed before adding the next half cup. This should take about 25 minutes. Stop adding stock if the rice begins looking really mushy. It should be tender but still slightly firm to the bite. Remove from heat. Mix in remaining 2 tablespoons of butter, then the parmesan, lemon peel and remaining prosciutto. Garnish with paper- thin slices of lemon and/or a few julienne slices of prosciutto, if desired. *When I make this, I use close to 1/4 lb. of prosciutto because I *love* prosciutto and I also like to have a little left over for garnish as above.

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