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                     RISOTTO WITH PROCIUTTO AND LEMON

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Italian
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Lemon Peel -- julienne
   4       tb           Unsalted Butter
     3/4   c            Onion -- finely chopped
   1                    Garlic Clove -- bruised
   2       oz           Paper-Thin Slices Of
                        Prosciutto -- chopped *
   1       c            Arborio Rice -- (plus 2 Tbsp
     1/2   c            Dry White Wine
   3 1/2   c            Chicken Stock -- (about)
     1/2   c            Freshly Grated Parmesan
                        Cheese

  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 saute until
  translucent, about 5 minutes. Add garlic and half the
  prosciutto and saute 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.
  
  Recipe By     : Patricia Williams <PIE@TWC.EDU>
 


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