Risotto Mille E Una Notte
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 bunch spinach, blanched and pureed
- 2839.08 ml chicken stock or 2839.08 ml chicken broth
- 295.73 ml unsalted butter
- 118.29 ml onion, peeled and chopped
- 532.32 ml arborio rice
- 236.59 ml dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
- 157.80 ml carrot, peeled and diced
- 177.44 ml prosciutto, chopped
- 12 slice prosciutto
- 118.29 ml mushroom (porcini preferred)
- 78.78 ml peas (if you cannot find fresh, frozen is fine)
- 236.59 ml parmesan cheese, grated (fresh is best)
- salt and pepper, to taste
directions
- To make the spinach puree: stem the spinach; rinse very well and pat dry.
- Blanch leaves in boiling water for two minutes; transfer to cold water to stop the cooking process.
- Drain well and whirl in a food processor or blender until smooth.
- To make the risotto: Bring the stock/broth to a simmer in a large saucepan.
- In another pan, melt 3/4 cup of the butter over medium heat and cook the onion for five minutes until golden and translucent.
- Add rice and stir for a minute to coat the rice with butter.
- Add wine and cook for five minutes or until wine is mostly evaporated.
- Add carrots, diced prosciutto and mushrooms along with 1/2 cup of hot chicken broth; cook stirring constantly until broth has evaporated.
- Repeat, adding 1/2 cup of hot stock at a time.
- When the rice has cooked for about 15 minutes, add peas and spinach puree.
- Continue to cook, adding broth until rice is al dente.
- When the rice is done, add remaining 1/2 cup of butter and all the grated cheese.
- Adjust seasonings.
- Garnish each bowl with a couple of whole slices of prosciutto.
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RECIPE SUBMITTED BY
Molly53
United States