Mushroom risotto with crispy prosciutto
Mushroom risotto with crispy prosciutto

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mushroom risotto with crispy prosciutto. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Mushroom risotto with crispy prosciutto is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Mushroom risotto with crispy prosciutto is something that I have loved my whole life.

Mushroom risotto with crispy prosciutto An easy family meal. Using asian mushrooms, lemon zest, lemon thyme and a porcini mushroom infused stock, then topped with crispy baked prosciutto shards, this risotto was heavenly. I am glad I added the lemon and the prosciutto (last minute decisions) as it added a zing and crunch that I often think a risotto needs to counteract the creaminess. Place water, onion, carrot, celery and salt in a stock pot; bring to the boil.

To begin with this particular recipe, we have to first prepare a few components. 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:
  1. Take 1 punnet chestnut mushrooms
  2. Take 1 white onion
  3. Prepare 4 cloves garlic
  4. Prepare Olive oil
  5. Prepare Salt and pepper
  6. Make ready Risotto rice
  7. Prepare 100 mls creme fraiche
  8. Prepare Vegetable stock pot
  9. Get Knob butter
  10. Make ready Parmesan cheese
  11. Take 1 litre water

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. Now, I can not skip talking about this crispy prosciutto. It is the perfect way to finish this dish.

Instructions to make Mushroom risotto with crispy prosciutto:
  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Serve in bowls with more grated Parmesan and topped with the crispy prosciutto! Enjoy!

Now, I can not skip talking about this crispy prosciutto. It is the perfect way to finish this dish. It adds another textural element, as well as a salty bite, which pairs perfectly with the earthy mushrooms. Tip the prosciutto and fry until crisp. Put on kitchen paper to absorb the excess oil.

So that’s going to wrap it up for this special food mushroom risotto with crispy prosciutto recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!