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- Risotto alle Erbe con Prosciutto
- (Risotto with Aromatic
Herbs and Prosciutto di Parma)
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Ingredients:
1 very small white onion, cleaned
1 tablespoon (1/2 ounce) sweet butter
2 tablespoons virgin olive oil
1 pound rice, preferably Italian Arborio
1 teaspoon grated lemon peel
1/4 lb. Prosciutto di Parma, cut into thin strips
1/4 cup heavy cream
12 ounces beef stock, heated
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt & pepper
Pinch of thyme
Pinch of marjoram
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- Directions:
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- Finely chop the onion.
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- Melt the butter with the olive oil in a large casserole over
medium heat, sauté the onion, then add the rice, the aromatic herbs, and
lemon peel.
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- Slowly add the broth, a little at a time, stirring
constantly. The broth should bubble gently as it settles into the
risotto. Continue adding the broth a little at a time and stirring,
lowering the heat if necessary.
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- Just five minutes before the risotto is ready, add
Prosciutto di Parma, heavy cream and Parmigiano Reggiano cheese.
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- Salt to taste. Serve hot. Serves 6.
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