georgetownfresh

Classic Risotto with Prosciutto and Mushrooms

In Food, Italian on November 23, 2010 at 9:31 am

Risotto is one of our favorites year-round and works into the cooking rotation even more often as an autumn chill hits the air. The basic recipe is delicious and is similar to a fried rice in its adaptability. We usually plan ahead to make a specific riff but this is also a great dish for emptying out the fridge.

Pull out the good stuff for this one… use wine tasty enough to drink and the best aged parmesan that fits your budget. You won’t regret it.

Make it as a one-bowl stand-alone or as a side with a protein. Steak, pork, seafood…you name it. Pretty much anything is great with this chameleon.

We have innumerable riffs on this classic. This is just one. We’ll share more in the weeks to come. Check back this weekend for a special Thanksgiving Encore Risotto to use those yummy leftovers!

Classic Risotto with Prosciutto and Mushrooms

–         1 yellow onion (finely chopped)

–         1 garlic clove (pressed)

–         3 cups chopped mushrooms (Wild, cremini and portobello are flavorful options for this dish. Mix or choose just one.)

–         1 ½ cup medium grain white rice

–         4 cups chicken broth

–         3 Tbsp. butter

–         1 cup dry white wine

–         1/3 pound sliced prosciutto (cut into 1/2 inch pieces)

–         1 cup freshly grated parmesan cheese

–         Kosher salt and freshly ground pepper to taste.

Melt butter in a large, heavy-bottomed sauce pan over medium heat.

Add onion, garlic and mushrooms to the pan. Sauté until onion is translucent.

Add rice and stir to coat with butter.  Sauté an additional 2 minutes.

Add wine and simmer until wine has almost completely evaporated.

Begin stirring in broth ½ – ¾ Cup at a time.  Give each addition of broth time to be absorbed by the rice before adding the next addition.  Continue until rice is tender, yet firm, and mixture is creamy.

Reduce heat to medium-low setting. Stir in prosciutto. Heat until warm.

Remove from heat, and stir in the parmesan cheese, salt, and pepper.

*Serve with a dollop of ricotta blended with pesto and a drizzle of olive oil.

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