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Risotto With Prociutto And Lemon

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. 3 1/2 cups chicken stock -- (about)
  2. Water
  3. 1/2 cup freshly grated parmesan cheese
  4. 3/4 cup onion -- finely chopped
  5. 4 tablespoons unsalted butter
  6. 1 garlic clove -- bruised
  7. 1/2 cup dry white wine
  8. 1 cup arborio rice -- (plus 2 tbsp.)
  9. 2 ounces paper-thin slices of prosciutto -- chopped *
  10. 2 tablespoons lemon peel -- julienne
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Blanch lemon peel in small saucepan of boiling water 15 seconds. Drain. Repeat blanching process twice using fresh water each time. Alternatively, place peel in heat proof bowl. Pour boiling water over and let stand 15-20 seconds. Repeat as above.
  2. Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add onion and sauté‚until translucent, about 5 minutes. Add garlic and half the prosciutto and sauté‚2 minutes. Remove garlic and discard. Add rice and stir 1 minute. Add 1/2 cup wine and cook until evaporated, stirring constantly, about 5 minutes.
  3. Meanwhile, bring the chicken stock to a simmer in a saucepan. Reduce heat to low. Cover and keep warm.
  4. Add 1/2 cup stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding remaining stock a half cup at a time in the same manner, allowing each addition to be completely absorbed before adding the next half cup. This should take about 25 minutes. Stop adding stock if the rice begins looking really mushy. It should be tender but still slightly firm to the bite.
  5. Remove from heat. Mix in remaining 2 tablespoons of butter, then the parmesan, lemon peel and remaining prosciutto. Garnish with paper- thin slices of lemon and/or a few julienne slices of prosciutto, if desired.
  6. *When I make this, I use close to 1/4 lb. of prosciutto because I *love* prosciutto and I also like to have a little left over for garnish as above.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Patricia Williams <PIE@TWC.EDU>. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Appetizer_7/Appetizer_7.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Appetizer_7/Appetizer_7.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.