Risotto With Aromatic Herbs And Prosciutto               

 tags (edit): @Vogel @Try Soon! Side Dish Main Dish  

 

Ingredients

1 very small White Onion Cleaned
1 tablespoon Sweet Butter
2 tablespoon Olive Oil
1 pound Rice Italian Arborio Preferred
1 teaspoon Lemon Peel Grated
1/4 pound Prosciutto Cut Into Thin Strips
1/4 cup Heavy Cream
12 ounce Beef Stock Heated
1/4 cup Parmesan Cheese Freshly Grated
to taste Salt & Pepper
pinch Thyme
pinch Marjoram


 

Instructions
Finely chop the onion. Melt the butter with the oil in a large casserole over medium heat, saute the onion, then add the rice, the aromatic herbs, and lemon peel. Slowly add the broth, a little at a time, stirring constantly. The broth should bubble gently as it settles into the risotto. Continue adding the broth a little at a time and stirring, lowering the heat if necessary.

Just five minutes before the risotto is ready, add Prosciutto di ParmaŽ, heavy cream and Parmigiano Reggiano cheese. Salt to taste. Serve hot.







NOTES : Courtesy of Paola Rossi, LA GREPPIA Restaurant, Parma, Italy. http://www.italianmade.com





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Yields: 6 Servings
    


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