Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mushroom risotto with crispy prosciutto. One of my favorites food recipes. This time, I’m gonna make it a 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 popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Mushroom risotto with crispy prosciutto is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Take 1 punnet chestnut mushrooms
- Get 1 white onion
- Make ready 4 cloves garlic
- Take Olive oil
- Get Salt and pepper
- Get Risotto rice
- Get 100 mls creme fraiche
- Prepare Vegetable stock pot
- Get Knob butter
- Make ready Parmesan cheese
- Take 1 litre water
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. 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.
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!
If you cannot find fresh or dried porcini, you can use other meaty, fragrant mushrooms (such as chanterelles/giroles or morels). Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Combine the parsley, chives and marjoram in a bowl. 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.
So that’s going to wrap this up with this exceptional food mushroom risotto with crispy prosciutto recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
