Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, mushroom risotto with crispy prosciutto. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Making a risotto is the most common way that Italians use rice. Our vibrant green spinach risotto with crispy strips of prosciutto makes an indulgent dinner for two. It's fresh and full of spring flavours.
Mushroom risotto with crispy prosciutto is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Mushroom risotto with crispy prosciutto is something that I have loved my entire life. They’re fine and they look wonderful.
To get started 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 cook it.
The ingredients needed to make Mushroom risotto with crispy prosciutto:
- Take 1 punnet chestnut mushrooms
- Take 1 white onion
- Take 4 cloves garlic
- Take Olive oil
- Get Salt and pepper
- Make ready Risotto rice
- Get 100 mls creme fraiche
- Make ready Vegetable stock pot
- Take Knob butter
- Make ready Parmesan cheese
- Get 1 litre water
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. A deliciously creamy vegetarian risotto featuring celeriac puree and roasted, garlic mushrooms. This recipe can be made in an instantpot or on the stove.
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!
I made this celeriac risotto a few weeks ago for our Valentine's meal and we fell in love with it! Risotto is one of those dishes that I always forget about. 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.
So that is going to wrap it up for this exceptional food mushroom risotto with crispy prosciutto recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
