Risotto San Martino

Name: Risotto San Martino
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams Arborio rice; 2 liters chicken and beef broth; 1 sticks butter; 43 grams dried porcini mushrooms, washed and soak in warm water; 2 cloves garlic, lightly smashed with knife; 1 medium size onion finely chopped; 473 milliliters freshly grated Parmigiano-Reggiano; 6 slices thin slices Volpi prosciutto, chopped very fine; 2 envelopes Zafferano, powder

Risotto San Martino might be just the side dish you are searching for. This recipe serves 12. One portion of this dish contains approximately 11g of protein, 10g of fat, and a total of 277 calories. It is a good option if you're following a gluten free diet. This recipe is typical of Mediterranean cuisine. A mixture of onion, chicken and beef broth, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

The broth in the pot should be simmering.

Ingredients you will need

Broth

Equipment you will use

Pot

In a large pot slowly simmer the onion and the garlic in the butter, when the onion starts to turn a gold color, remove from the heat and take out the garlic.

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Butter

Garlic

Onion

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Pot

Add the chopped prosciutto and porcini and mix very well with the onion.

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Prosciutto

Onion

Put the pot on heat again, add the rice, and mix very well with the onions, prosciutto and porcini. This is called toasting the rice because the broth has not been added.

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Prosciutto

Onion

Broth

Rice

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Pot

After a minute or so start add the broth a ladle full at a time, in order to allow the rice to absorb it. To make risotto creamy you have to mix it a lot adding the broth, as needed.

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Broth

Rice

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Ladle

When risotto is almost done, add the saffron and stir until well mixed.

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Saffron

Add a handful of Parmigiano and mix well. Risotto should be soft enough to spread and cover the entire plate when served.

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Parmigiano Reggiano

Spread

* Risotto with Volpi luganega (a fresh seasonal sausage) is made by substituting Luganega in place of Volpi prosciutto.

Ingredients you will need

Prosciutto

Sausage

Luganega is a very mild lean sausage stuffed in sheep casings. Casings should be removed, sausage broken in small pieces and added to the onion and porcini mushrooms, at the start.

Ingredients you will need

Mushrooms