Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mushroom risotto with crispy prosciutto. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Making a risotto is the most common way that Italians use rice. If you're looking for a prosciutto risotto dish that will wow, this one is for you. Made with stracchino cheese, this prosciutto recipe will be a favorite. The typical mushroom risotto becomes anything but boring after adding the Italian stracchino cheese and Prosciutto di Parma, sautéed in balsamic.
Mushroom risotto with crispy prosciutto is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Mushroom risotto with crispy prosciutto is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare chestnut mushrooms
- Prepare white onion
- Prepare garlic
- Make ready Olive oil
- Prepare Salt and pepper
- Make ready Risotto rice
- Take creme fraiche
- Make ready Vegetable stock pot
- Make ready butter
- Take Parmesan cheese
- Take water
A combination of fresh mushrooms and dried mushroom-infused stock deliver intense mushroom flavor to the rice. Soy sauce and miso paste bring out the rich, savory character of the mushrooms. Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power. Knorr's Mushroom and Prosciutto Four Cheese Risotto is sure to satisfy.
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!
Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power. Knorr's Mushroom and Prosciutto Four Cheese Risotto is sure to satisfy. A deliciously creamy vegetarian risotto featuring celeriac puree and roasted, garlic mushrooms. This recipe can be made in an instantpot or on the stove. I made this celeriac risotto a few weeks ago for our Valentine's meal and we fell in love with it!
So that is going to wrap this up for this special food mushroom risotto with crispy prosciutto recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
