Prosciutto and Parmesan Risotto
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: rice
Servings: 4 servings
Calories: 343kcal
- 1 tbsp olive oil
- 2 oz prosciutto chopped about 2 thin slices
- 1 tbsp minced shallot
- 1 cup arborio rice
- ¼ cup white wine
- 4 cups chicken broth
- ¼ cup parmesan reggiano cheese grated
- ⅛ tsp ground black pepper
- pinch saffron
- 1 tbsp salted butter
- chopped Italian Parsley for garnish optional
heat chicken broth in a sauce pan and place on side
Place a frying pan over medium high heat and add olive oil
add shallot and saute until translucent. Do not brown
use a wooden spoon to stir in prosciutto and rice
add white wine and allow it to absorb into the rice
stir in saffron and pepper
add a cup of warm chicken broth and stir contantly with wooden spoon until absorbed
continue to add broth until rice is creamy and al dente. If rice is not creamy enough add some hot water
stir in butter and half of the grated parmesan
divide onto 4 plates and garnish with remaining parmesan and parsley
Serving: 1person | Sodium: 1080mg | Calcium: 93mg | Vitamin C: 16mg | Vitamin A: 147IU | Sugar: 1g | Fiber: 1g | Potassium: 272mg | Cholesterol: 21mg | Calories: 343kcal | Trans Fat: 1g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 5g | Fat: 14g | Protein: 8g | Carbohydrates: 41g | Iron: 3mg