RISOTTO WITH PROSCIUTTO + MUSHROOMS lesson
Friends:
Today, I'll share a "tested"great recipe used in my restaurants for over 45 years. Enjoy it!
Ingredients for 4
1 cup Carnaroli rice
1/2 cup butter plus as needed
1/2 onion
One generous glass of white wine
7 ounces rocket
7 ounces stracchino cheese
3 1/2 ounces fresh mushrooms
3 1/2 ounces Prosciutto di Parma
Balsamic vinegar, as needed
Vegetable stock, as needed
Extra-virgin olive oil, as needed
Grated Parmigiano-Reggiano, as needed
Instructions
Fry the chopped onion in a knob of butter until golden brown in a high-sided pan. Add the rice, sauté, and then pour over the wine. Clean and cut mushrooms into strips, add to the pan, and cook until soft. Then start adding boiling vegetable stock.
Heat a drizzle of olive oil and sauté a few thin slices of prosciutto in a small non-stick pan, cut into fine julienne strips. Add the balsamic vinegar and allow to evaporate partially.
Stir the rice and add the stock a little until it is cooked. When the rice is cooked, please remove it from the heat and add the remaining ingredients: rocket, roughly chopped with a knife, butter, stracchino cheese, and a handful of grated Parmigiano cheese.
Stir well, and when the cheeses and butter have melted into the rice, plate up and garnish with the strips of prosciutto and vinegar. Complete with prosciutto slices rolled into rose shapes.