Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mushroom risotto with crispy prosciutto. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Making a risotto is the most common way that Italians use rice. This risotto is truly to die for! My favorite quick and easy entertainer when I am running out of time but still want to wow my guests.
Mushroom risotto with crispy prosciutto is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Mushroom risotto with crispy prosciutto is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom risotto with crispy prosciutto:
- Get 1 punnet chestnut mushrooms
- Prepare 1 white onion
- Make ready 4 cloves garlic
- Make ready Olive oil
- Take Salt and pepper
- Make ready Risotto rice
- Prepare 100 mls creme fraiche
- Take Vegetable stock pot
- Take Knob butter
- Prepare Parmesan cheese
- Make ready 1 litre water
Transfer to a plate lined with paper towels. Risotto, the creamy Italian rice dish, can take on so many flavors and variations. Delish has gathered some of our favorites, from the more standard mushroom and Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice.
Steps 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!
Whenever I make a risotto I am always reminded of the first time I made risotto and happened to (quite luckily) master it with the first try. There is something so amazing about cooking something new and having it turn out perfectly. It's like you have just won an Oscar and a gold medal at the Olympics. Mushroom risotto is wonderful, especially in the fall when the porcini mushrooms are fresh, but this dish is delicious when made with dried mushrooms too. If you cannot find fresh or dried porcini, you can use other meaty, fragrant mushrooms (such as chanterelles/giroles or morels).
So that is going to wrap it up with this exceptional food mushroom risotto with crispy prosciutto recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
