Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mushroom risotto with crispy prosciutto. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Mushroom risotto with crispy prosciutto is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mushroom risotto with crispy prosciutto is something which I have loved my whole life. They are nice and they look wonderful.
Making a risotto is the most common way that Italians use rice. Risottos are rice cooked by the slow incorporation of a stock or broth (known as a brodo) to rice until it becomes creamy. This creaminess is acheived by the starch leaching out of the rice grains and combining with the.
To begin with this recipe, we have to first prepare a few components. You can cook mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom risotto with crispy prosciutto:
- Get 1 punnet chestnut mushrooms
- Prepare 1 white onion
- Prepare 4 cloves garlic
- Take Olive oil
- Make ready Salt and pepper
- Take Risotto rice
- Make ready 100 mls creme fraiche
- Prepare Vegetable stock pot
- Prepare Knob butter
- Make ready Parmesan cheese
- Prepare 1 litre water
And to get the earth tones, I added a few button mushrooms. To make it a bit "healthy" I sprinkled a few frozen peas (or fresh if you have). But to balance it with a bit of naughtiness, I added crispy prosciutto on top. Our mushroom and prosciutto risotto is home cooking at it's finest!
Instructions 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!
Topped with crispy prosciutto, decadent dining has never been easier. Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few.
So that’s going to wrap it up with this exceptional food mushroom risotto with crispy prosciutto recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
