Prep 5 mins
Cook 20 mins
From Gourmet February 1991, this is a yummy risotto.
- 2 cups chicken broth
- 1⁄2 small red bell pepper, julienned
- 1⁄2 cup frozen artichoke heart, cooked according to package directions and drained
- 3 tablespoons olive oil
- 1 onion, minced
- 1 slice prosciutto, cut into 1/4-inch dice (1/4-inch-thick)
- 1 cup arborio rice (Italian short-grain rice)
- 1⁄3 cup dry white wine
- 1⁄4 cup fresh grated parmesan cheese
- 1 tablespoon fresh parsley, minced
- white pepper, to taste
- In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer.
- In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl.
- In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil.
- Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed.
- Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains.
- Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.)
- If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente.
- Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.
This was my first risotto and it was fabulous! Loved the combination of flavors and textures. Served it with Ahi Tuna seared on the grill. I used the thin prosciutto b/c that's what I had available. I will remember to ask for one slice 1/4 inch thick as suggested by another reviewer.<br/>Made for Culinary Quest 2014 CCQs
Yum! I love risotto, and this was a wonderful rendition of a classic. Creamy rice, salty prosciutto, sweet peppers, and savory artichoke hearts- a classic. I used homemade stock, and the only caution I would make is this- taste your stock/broth once it comes to a simmer and season it if needed. I usually make mine low sodium, since I don't know what I'll do with it later, and it really needed salt for this application. Don't use the thin sliced prosciutto for this application- you really lose the flavor. Go to the deli counter, and have them give you a 1/4 inch thick slice. Even though I didn't have perfect ingredients, this wonderful, and all three diners at the table agreed on 5 stars. Thanks for a wonderful dish! Made for ZWT7- Emerald City Shakers
Absolutely delicious!! A lot of work, but well worth it. I used some frozen Prosciutto I have and use in recipes. I loved every ingredient in this recipe, they complimented each other so well. You have a winner here :) Made for Photo Forum Tag Game.