Risotto With Mascarpone and Prosciutto

Name: Risotto With Mascarpone and Prosciutto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 79 milliliters dry white wine; 3 Tbsps minced fresh chives; 2 teaspoons minced fresh marjoram or thyme; 3 Tbsps minced fresh parsley; 237 milliliters grated gruyere cheese; 710 milliliters low-sodium chicken broth; 79 milliliters mascarpone cheese; 113 grams prosciutto, thinly sliced; 118 milliliters finely chopped shallots; 4 Tbsps unsalted butter

Risotto With Mascarpone and Prosciutto is If you have arborio rice, butter, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet.

Ingredients you will need

Chicken Broth

Prosciutto

Water

Equipment you will use

Baking Sheet

Sauce Pan

Aluminum Foil

Oven

Bake until crisp, 8 to 10 minutes; set aside.

Equipment you will use

Oven

Heat 2 tablespoons butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes.

Ingredients you will need

Shallot

Equipment you will use

Wooden Spoon

Add the rice and cook, stirring, 2 more minutes.

Ingredients you will need

Rice

Add the wine and cook, stirring, until evaporated, about 2 minutes.

Ingredients you will need

Wine

Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes.

Ingredients you will need

Broth

Rice

Remove from the heat.

Combine the parsley, chives and marjoram in a bowl.

Ingredients you will need

Marjoram

Parsley

Chives

Equipment you will use

Bowl

Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.

Ingredients you will need

Mascarpone

Prosciutto

Gruyere

Butter

Herbs

Equipment you will use

Bowl

Photograph by Con Poulos

Equipment

Ingredients

Servings:

237milliliters

arborio rice 79milliliters

dry white wine 3Tbsps

minced fresh chives 2teaspoons

minced fresh marjoram or thyme 3Tbsps

minced fresh parsley 237milliliters

grated gruyere cheese 710milliliters

low-sodium chicken broth 79milliliters

mascarpone cheese 113grams

prosciutto, thinly sliced 118milliliters

finely chopped shallots 4Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.

Castellani Chianti Annata

Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo