Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper
photo by Linky
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 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
directions
- 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.
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Reviews
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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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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
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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