RISOTTO WITH FRESH FIGS AND PROSCIUTTO
Fresh, sweet figs and salty Italian prosciutto make the perfect flavor combination in this summer risotto. Pecorino cheese adds a nutty, creamy addition to the dish. Perfect for an Italian dinner party!
Provided by Alemarsi
Categories Main Dish Recipes Rice Risotto Recipes
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 768.4 calories, Carbohydrate 100.2 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 6.1 g, Protein 17.3 g, SaturatedFat 16.4 g, Sodium 1083.4 mg, Sugar 26.2 g
RISOTTO WITH MASCARPONE AND PROSCIUTTO
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
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.
SAGE RISOTTO WITH FRESH MOZZARELLA AND PROSCIUTTO (COOKING LIGHT)
Steps:
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella.
- Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAGE RISOTTO WITH FRESH MOZZARELLA AND PROSCIUTTO
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in medium sautepan over medium heat. Add leek and garlic, cook for 3 minutes, stirring frequently. Add rice and 1/4 tsp salt, cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, cook for 2 minutes. Remove from heat, stir in mozzarella. Spoon into bowls, top with chopped prosciutto. Sprinkle with black pepper. Garnish with sage sprigs.
SAGE RISOTTO WITH MOZZARELLA AND PROSCIUTTO
From Cooking Light. You can sub basil for sage. Has little melty pockets of warm cheese! Perfect light no meat meal.
Provided by Pebbles
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to simmer over low heat, do not boil.
- Melt butter in saute pan over medium heat, add leeks and garlic, cook 3 minutes, stirring often.
- Add rice and salt, cook for 1 minutes, stirring constantly.
- Add wine, cook 2 minutes or until almost completely absorbed, stirring constantly.
- Add broth 1/2 cup at a timing stirring constantly until each 1/2 cup is absorbed about 20 minutes total.
- Stir in chopped sage and cook 2 minutes.
- Remove from heat, stir in mozzarella.
- Ladle into four bowls, sprinkle with about 1 1/2 tablespoons proscuitto and some black pepper.
Nutrition Facts : Calories 383.7, Fat 10, SaturatedFat 5.7, Cholesterol 29.8, Sodium 1014.6, Carbohydrate 55.2, Fiber 2.5, Sugar 1.8, Protein 11.9
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