Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mushroom risotto with crispy prosciutto. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mushroom risotto with crispy prosciutto is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mushroom risotto with crispy prosciutto is something that I have loved my entire life.
Making a risotto is the most common way that Italians use rice. 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.
To begin with this recipe, we must first prepare a few ingredients. You can cook mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom risotto with crispy prosciutto:
- Prepare 1 punnet chestnut mushrooms
- Prepare 1 white onion
- Prepare 4 cloves garlic
- Make ready Olive oil
- Make ready Salt and pepper
- Get Risotto rice
- Get 100 mls creme fraiche
- Take Vegetable stock pot
- Take Knob butter
- Get Parmesan cheese
- Take 1 litre water
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! Risotto is one of those dishes that I always forget about. Now ReadingCaramelized Mushroom Pasta with Crispy Prosciutto.
Instructions 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!
Try them for yourself in this caramelized mushroom pasta with crispy prosciutto from Sheela Prakash's cookbook, Mediterranean Every Day. Whenever I make a risotto I am always reminded of the first time I made risotto and happened to (quite luckily) master it with the first try. There is something so amazing about cooking something new and having it turn out perfectly. It's like you have just won an Oscar and a gold medal at the Olympics. Mushroom risotto is wonderful, especially in the fall when the porcini mushrooms are fresh, but this dish is delicious when made with dried mushrooms too.
So that’s going to wrap this up with this special food mushroom risotto with crispy prosciutto recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
