Risotto Mouselin Rice And Prosciutto Dish Recipes

RISOTTO MOUSELIN (RICE AND PROSCIUTTO DISH)

Steps:

• Put the olive oil in a pot and add the onion and the pepper. Stir until softened.
• Add the rice, stir for 2 minutes more and then add the water. Let it boil until the rice is done in medium heat (10 minutes).
• When all the water is absorbed add the butter, little salt, the goat cheese, the rosemary and the parmesan.
• Mix well and then arrange it in a pyrex dish.
• Cover the rice with the prosciutto slices.
• Serve it hot!

RISOTTO WITH MASCARPONE AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

RISOTTO WITH PROSCIUTTO AND MORELS

Steps:

• Place the mushrooms in a mixing bowl and add the 2 cups of hot water. Let stand 30 minutes or until softened.
• Remove and squeeze the mushrooms. Strain the soaking liquid through a double thickness of cheesecloth to eliminate sand. Pour the liquid into a saucepan and bring to a boil. Cook down until reduced to about 1 1/4 cups. Add the chicken or beef broth, and bring barely to a simmer. Keep the mixture at a bare simmer as you cook the rice.
• Cut the mushrooms in half and set aside.
• Put the pancetta in a small skillet and cook until rendered of fat. Drain the pieces and set aside.
• Melt half the butter and the oil in a large saucepan with a heavy bottom. Add the onion and cook over fairly low heat, stirring often, until the onion starts to brown. Add the pancetta and rice. Cook briefly until the rice is coated.
• Add 1 cup of the broth and cook, stirring, until liquid is absorbed, about 2 minutes.
• Add 1/2 cup of broth and cook, stirring, about 1 minute. Add the prosciutto and another 1/2 cup of broth. Cook, stirring, until liquid is absorbed, about 2 to 3 minutes.
• Continue cooking the rice, adding the broth, half a cup at a time, for a total of approximately 25 minutes. After the rice has cooked for about half that time, add the mushrooms. There may be about half a cup of broth that has not been used. Save it for another use.
• Stir the remaining butter and cheese into the risotto and serve. Serve, if desired, with red Treviso or radicchio salad (see recipe).

RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
• Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
• Add rice and cook, stirring, 1 minute.
• Add wine and simmer, stirring, until absorbed.
• Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
• Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
• Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
• If necessary, thin risotto with some of remaining broth.
• Serve immediately, with remaining 1/3 cup cheese.
• Serves 4 as an entree or 6-8 as a side dish.

RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
• Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
• Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
• Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.

RISOTTO WITH FRESH FIGS AND PROSCIUTTO

Steps:

• Heat vegetable stock in a large pot and keep warm over low heat.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
• Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
• Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
• Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

FRIED RICE WITH PROSCIUTTO

Steps:

• In a wok or a large heavy skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden. Add sausage and cook until lightly browned.
• Increase heat to high. Add carrots and brussels sprouts or corn; stir-fry 1 minute. Add garlic, then crumble in rice; stir-fry until rice begins to crackle and brown.
• Add sugar and beaten egg. Remove from heat and stir until egg is cooked through. Stir in lemon juice and salt and pepper to taste.
• Spoon rice onto 4 plates and garnish each with torn prosciutto.

RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO

Steps:

• Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
• Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
• Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.