Mushroom risotto with crispy prosciutto
Mushroom risotto with crispy prosciutto

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mushroom risotto with crispy prosciutto. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Making a risotto is the most common way that Italians use rice. Our vibrant green spinach risotto with crispy strips of prosciutto makes an indulgent dinner for two. It's fresh and full of spring flavours. Transfer the prosciutto to a plate covered with kitchen paper and set aside.

Mushroom risotto with crispy prosciutto is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Mushroom risotto with crispy prosciutto is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mushroom risotto with crispy prosciutto:
  1. Get 1 punnet chestnut mushrooms
  2. Make ready 1 white onion
  3. Make ready 4 cloves garlic
  4. Take Olive oil
  5. Get Salt and pepper
  6. Prepare Risotto rice
  7. Get 100 mls creme fraiche
  8. Take Vegetable stock pot
  9. Prepare Knob butter
  10. Get Parmesan cheese
  11. Make ready 1 litre water

You had us at crispy prosciutto. For more follow the hashtag #RachaelRayShow. This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. A combination of fresh mushrooms and dried mushroom-infused stock deliver intense mushroom flavor to the rice.

Steps to make Mushroom risotto with crispy prosciutto:
  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Serve in bowls with more grated Parmesan and topped with the crispy prosciutto! Enjoy!

This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. A combination of fresh mushrooms and dried mushroom-infused stock deliver intense mushroom flavor to the rice. Soy sauce and miso paste bring out the rich, savory character of the mushrooms. Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power. Risotto, the creamy Italian rice dish, can take on so many flavors and variations.

So that’s going to wrap it up with this special food mushroom risotto with crispy prosciutto recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!