3 Reviews

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

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Linky August 20, 2014

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

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IngridH May 25, 2011

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.

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daisygrl64 October 19, 2009
Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper