Sunday, September 16, 2012

Risotto with Prosciutto di Parma

Who doesn't love a good creamy risotto? I do for sure! Challenged to make a recipe featuring Prosciutto di Parma, I knew a risotto would make a wonderful vehicle for it. Prosciutto di Parma, also known as Parma Ham, is a deliciously famous ham cured near Parma, Italy. I found it at my local store where the friendly meat guy shaved a few slices off for me.

Starting off, the prosciutto is sauteed along with shallots, so its full-bodied flavor is infused into the dish. The saltiness goes so well with the creamy risotto, sweet raisins and fragrant basil. The dish is topped with toasted pine nuts and crumbled crispy prosciutto. Delicious!


6 thin slices Prosciutto di Parma

2 tbsp extra virgin olive oil

1 tbsp butter

1 small shallot, chopped

1 cup Arborio rice

3 1/4 cups low-sodium chicken stock

7 fresh basil leaves, chopped

1/3 cup golden raisins

1/8 tsp sea salt

1/8 tsp freshly ground black pepper

1/8 cup pine nuts

1. Preheat oven to 450 degrees. Place 3 of the prosciutto slices onto a greased baking sheet. Bake until almost completely crisp, about 6-7 minutes. Set aside.

2. Chop remaining 3 slices of prosciutto. In a medium pot, heat olive oil and butter over medium heat. Add shallot and chopped prosciutto. Saute for 2 minutes.

3. Add rice and saute for 2 more minutes. Stir in 1/2 cup of the chicken stock. Continue stirring until liquid is almost all absorbed.

4. Gradually stir in remaining stock 1/2 cup at a time, waiting until almost all the liquid is absorbed before adding the next 1/2 cup.

5. When the final 1/4 cup of chicken stock is added, stir in basil, raisins, sea salt and pepper. When rice is slightly firm (but not mushy), about 25-30 minutes, remove from heat. Risotto should be thick and creamy.

6. In a small pan, toast pine nuts over medium heat until slightly browned, about 3 minutes.

7. Crumble or chop crispy prosciutto slices. Plate risotto and top with toasted pine nuts and crispy prosciutto. Serves 2-3.

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