Include in Print View:

Risotto With Prociutto & Lemon

Risotto With Prociutto & Lemon recipe image
This elegant yet comforting risotto combines the rich creaminess of Arborio rice with the salty depth of prosciutto and the bright, citrusy notes of fresh lemon. The dish features a delicate balance of textures, from the tender al dente rice to the silky smooth sauce, enhanced by the aromatic infusion of butter and garlic. It is a perfect main course for a romantic dinner or a special weekend meal. The addition of blanched lemon peel adds a sophisticated floral aroma without bitterness, making this a standout dish that feels both luxurious and approachable. Serve immediately to enjoy the best texture and flavor.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 128.8
Dietary: Gluten-free
Description
This elegant yet comforting risotto combines the rich creaminess of Arborio rice with the salty depth of prosciutto and the bright, citrusy notes of fresh lemon. The dish features a delicate balance of textures, from the tender al dente rice to the silky smooth sauce, enhanced by the aromatic infusion of butter and garlic. It is a perfect main course for a romantic dinner or a special weekend meal. The addition of blanched lemon peel adds a sophisticated floral aroma without bitterness, making this a standout dish that feels both luxurious and approachable. Serve immediately to enjoy the best texture and flavor.
Ingredients
  • 2 tablespoon Lemon Peel -- julienne
  • 4 tablespoon Unsalted Butter
  • 3/4 cup Onion -- finely chopped
  • 1 Garlic Clove -- bruised
  • 2 ounce Paper-Thin Slices Of
Directions
  1. 1
    Blanch the lemon peel in a small saucepan of boiling water for 15 seconds, then drain.
  2. 2
    Repeat the blanching process two more times, using fresh water each time, to remove bitterness.
  3. 3
    Alternatively, place the peel in a heat-proof bowl, pour boiling water over it, let stand for 15-20 seconds, and repeat twice.
  4. 4
    Melt 2 tablespoons of butter in a large heavy saucepan over medium heat.
  5. 5
    Add the finely chopped onion and sauté until translucent, about 5 minutes.
  6. 6
    Add the bruised garlic clove and half of the chopped prosciutto, then sauté for 2 minutes.
  7. 7
    Remove the garlic clove and discard it.
  8. 8
    Add the Arborio rice and stir for 1 minute to coat the grains in butter.
  9. 9
    Add 1/2 cup of dry white wine and cook until evaporated, stirring constantly, about 5 minutes.
  10. 10
    Meanwhile, bring the chicken stock to a simmer in a separate saucepan, then reduce heat to low, cover, and keep warm.
  11. 11
    Add 1/2 cup of the warm stock to the rice mixture.
  12. 12
    Reduce heat and simmer until the liquid is almost completely absorbed, stirring frequently.
  13. 13
    Continue adding the remaining stock a half cup at a time, allowing each addition to be absorbed before adding the next.
  14. 14
    Cook for about 25 minutes, or until the rice is tender but still slightly firm to the bite (al dente).
  15. 15
    Stop adding stock if the rice begins to look mushy.
  16. 16
    Remove the pan from heat.
  17. 17
    Stir in the remaining 2 tablespoons of butter, freshly grated Parmesan cheese, blanched lemon peel, and the remaining prosciutto.
  18. 18
    Serve immediately, garnished with paper-thin slices of lemon and/or julienne slices of prosciutto if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 128.8kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 7.7g39%
Cholesterol 32.2mg11%
Sodium 2.4mg1%
Total Carbohydrate 5.1g2%
Dietary Fiber 1.0g4%
Sugars 2.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, prosciutto, lemon, italian, rice, arborio, cream, dinner, comfort food, parmesan, garlic, onion, butter, white wine, stock, zest, main course
Read it online: https://www.chefs-mate.com/recipe/risotto-with-prociutto-lemon/