Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mushroom risotto with crispy prosciutto. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Mushroom risotto with crispy prosciutto is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Mushroom risotto with crispy prosciutto is something which I’ve loved my whole life.
Making a risotto is the most common way that Italians use rice. Risottos are rice cooked by the slow incorporation of a stock or broth (known as a brodo) to rice until it becomes creamy. This creaminess is acheived by the starch leaching out of the rice grains and combining with the.
To get started with this particular recipe, we must first prepare a few components. You can cook mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom risotto with crispy prosciutto:
- Take 1 punnet chestnut mushrooms
- Take 1 white onion
- Take 4 cloves garlic
- Prepare Olive oil
- Get Salt and pepper
- Prepare Risotto rice
- Make ready 100 mls creme fraiche
- Make ready Vegetable stock pot
- Take Knob butter
- Take Parmesan cheese
- Prepare 1 litre water
And to get the earth tones, I added a few button mushrooms. To make it a bit "healthy" I sprinkled a few frozen peas (or fresh if you have). But to balance it with a bit of naughtiness, I added crispy prosciutto on top. Our mushroom and prosciutto risotto is home cooking at it's finest!
Instructions to make Mushroom risotto with crispy prosciutto:
- Chop one punnet of chestnut mushrooms and one white onion. Sauté onions in a pan with a little olive oil until they become slightly translucent then add mushrooms. Stir continuously until mushrooms have softened.
- Using a garlic press, press garlic into the pan and mix around - cook for a few minutes until the garlic cooks into the mixture. Season with salt and pepper
- Add in a knob of butter and mix around, meanwhile boil the kettle and melt one vegetable stock cube into a litre of water. Add 400 grams of risotto rice to the pan and mix around until the edges of the rice looks sightly translucent.
- Add all of the stock to the rice (this is a cheats way especially if you are a busy person) and 1 tsp if dried thyme. Bring to the boil and then simmer until rice is al dente - around 20-25 mins). NB if the water evaporates top up gradually until rice is cooked.
- Once rice is almost cooked stir in the creme fraiche and a healthy grating of Parmesan cheese and season to taste. Around 30g but feel free to be as liberal as you like to taste!
- Cut up 4 slices of prosciutto, when the rice is ready quickly pan fry the prosciutto on a high heat with a little olive oil until crispy.
- Serve in bowls with more grated Parmesan and topped with the crispy prosciutto! Enjoy!
Topped with crispy prosciutto, decadent dining has never been easier. Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few.
So that is going to wrap this up for this special food mushroom risotto with crispy prosciutto recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
