RISOTTO WITH PROSCIUTTO AND MORELS
Provided by Craig Claiborne
Categories dinner, appetizer, main course, side dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a mixing bowl and add the 2 cups of hot water. Let stand 30 minutes or until softened.
- Remove and squeeze the mushrooms. Strain the soaking liquid through a double thickness of cheesecloth to eliminate sand. Pour the liquid into a saucepan and bring to a boil. Cook down until reduced to about 1 1/4 cups. Add the chicken or beef broth, and bring barely to a simmer. Keep the mixture at a bare simmer as you cook the rice.
- Cut the mushrooms in half and set aside.
- Put the pancetta in a small skillet and cook until rendered of fat. Drain the pieces and set aside.
- Melt half the butter and the oil in a large saucepan with a heavy bottom. Add the onion and cook over fairly low heat, stirring often, until the onion starts to brown. Add the pancetta and rice. Cook briefly until the rice is coated.
- Add 1 cup of the broth and cook, stirring, until liquid is absorbed, about 2 minutes.
- Add 1/2 cup of broth and cook, stirring, about 1 minute. Add the prosciutto and another 1/2 cup of broth. Cook, stirring, until liquid is absorbed, about 2 to 3 minutes.
- Continue cooking the rice, adding the broth, half a cup at a time, for a total of approximately 25 minutes. After the rice has cooked for about half that time, add the mushrooms. There may be about half a cup of broth that has not been used. Save it for another use.
- Stir the remaining butter and cheese into the risotto and serve. Serve, if desired, with red Treviso or radicchio salad (see recipe).
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 19 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 9 grams, Sodium 835 milligrams, Sugar 2 grams, TransFat 0 grams
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Wenesdai Wieser
[email protected]I'm not a big fan of risotto, but I really enjoyed this recipe. The prosciutto and morels added a lot of flavor, and the risotto was very creamy and rich. I would definitely make this again.
Mrh Hridoy
[email protected]This risotto is a bit time-consuming to make, but it's definitely worth the effort. The flavors of the prosciutto and morels are amazing, and the risotto is so creamy and rich. I always get compliments when I make this dish.
Adam Grammatico
[email protected]I love this risotto! It's so easy to make and it always turns out perfectly. The prosciutto and morels add a delicious touch of flavor, and the risotto is always creamy and decadent. I highly recommend this recipe.
Moon Soon
[email protected]This was my first time making risotto, and it turned out perfectly! I followed the recipe exactly, and it was delicious. The prosciutto and morels added a lot of flavor, and the risotto was very creamy and rich. I will definitely be making this again
Md Jihan
[email protected]I used chicken broth instead of vegetable broth, and it turned out great! The risotto was very flavorful and the morels were a nice touch. I will definitely be making this again.
Yaseen sindhi
[email protected]This risotto was a little too rich for my taste, but it was still very good. I think I would use less butter and cream next time. The prosciutto and morels were a great addition, and the overall flavor was very good.
Kayolene Pitt
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed the morels in this risotto. They had a nice earthy flavor that paired well with the prosciutto and cheese. The risotto was also very creamy and decadent.
Dngr Boy
[email protected]The flavors of the prosciutto and morels really shine through in this dish. I also added a bit of white wine, which gave it a nice acidity. Overall, this is a delicious and elegant risotto that is perfect for a special occasion.
Sarah Martin
[email protected]I used dried morels, and they rehydrated perfectly. The risotto was a bit time-consuming to make, but it was well worth the effort. It was a hit with my family and friends.
Henry Diaz
[email protected]This is a keeper! The risotto was so creamy and flavorful, and the prosciutto and morels added a delicious touch of umami. I will definitely be making this again!