Mushroom risotto with crispy prosciutto. If you're looking for a prosciutto risotto dish that will wow, this one is for you. Made with stracchino cheese, this prosciutto recipe will be a favorite. The typical mushroom risotto becomes anything but boring after adding the Italian stracchino cheese and Prosciutto di Parma, sautéed in balsamic.
I finish it by adding a little white wine and roasting salty prosciutto slices until crispy for that special touch.
Our vibrant green spinach risotto with crispy strips of prosciutto makes an indulgent dinner for two.
It's fresh and full of spring flavours.
You can have Mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of Mushroom risotto with crispy prosciutto
- You need 1 punnet of chestnut mushrooms.
- It's 1 of white onion.
- Prepare 4 cloves of garlic.
- Prepare of Olive oil.
- Prepare of Salt and pepper.
- You need of Risotto rice.
- Prepare 100 mls of creme fraiche.
- Prepare of Vegetable stock pot.
- You need Knob of butter.
- Prepare of Parmesan cheese.
- Prepare 1 litre of water.
Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Risotto, the creamy Italian rice dish, can take on so many flavors and variations. Delish has gathered some of our favorites, from the more standard mushroom and Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry.
Mushroom risotto with crispy prosciutto instructions
- Chop one punnet of chestnut mushrooms and one white onion. Sauté onions in a pan with a little olive oil until they become slightly translucent then add mushrooms. Stir continuously until mushrooms have softened..
- Using a garlic press, press garlic into the pan and mix around - cook for a few minutes until the garlic cooks into the mixture. Season with salt and pepper.
- Add in a knob of butter and mix around, meanwhile boil the kettle and melt one vegetable stock cube into a litre of water. Add 400 grams of risotto rice to the pan and mix around until the edges of the rice looks sightly translucent..
- Add all of the stock to the rice (this is a cheats way especially if you are a busy person) and 1 tsp if dried thyme. Bring to the boil and then simmer until rice is al dente - around 20-25 mins). NB if the water evaporates top up gradually until rice is cooked..
- Once rice is almost cooked stir in the creme fraiche and a healthy grating of Parmesan cheese and season to taste. Around 30g but feel free to be as liberal as you like to taste!.
- Cut up 4 slices of prosciutto, when the rice is ready quickly pan fry the prosciutto on a high heat with a little olive oil until crispy..
- Serve in bowls with more grated Parmesan and topped with the crispy prosciutto! Enjoy!.
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