Risotto with Prosciutto & Porcini Mushrooms
This risotto calls for a good imported Italian prosciutto; finely chopped, it yields more flavour. This makes a great main course served with green beens and brocolli quickly sauteed in olive oil.
- 25g package dried porcini
- 1 tablespoon butter
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh parsley
- 4 cups stock (ie Mushroom stock cube)
- 1 cup porcini liquid, strained
- 1/2 cup dry white wine or stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup finely minced onion
- 100g finely chopped prosciutto
- 1 can (14oz) Italian plum tomatoes, well drained and chopped
- 1 1/2 cups Arborio rice
NOTE: HIGHLIGHTED ingredients are available at McLean’s Specialty Foods
CONDIMENTI: Put the porcini in a small bowl with 1 cup boiling, or very hot water, and allow to stand for 30 minutes. Strain the liquid into a saucepan with the stock. Chop the porcini and set aside.
BRODO: Bring the stock, combined with the porcini liquid, to a steady simmer in a saucepan on top of the stove.
SOFFRITTO: In a large, heavy 4-quart pot, heat the butter and olive oil over moderate heat. Add the onion, prosciutto, and tomatoes, and saute for 1 to 2 minutes, until the onion begins to soften, being careful not to brown it.
RISO: To the soffritto, add the Arborio rice; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the chopped porcini. Pour in the wine and stir until it is completely absorbed. Begin to add the simmering stock, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.
NEXT: After approximately 18 miutes, when the rice is tender but still firm, add the reserved stock. Turn off the heat and add the remaining condimenti (butter, Parmesan, and parsley) and stir vigorously to combine with the rice.
Serve immediately. ENJOY!