Hi, I am Kate. Today, we’re going to prepare mushroom risotto with crispy prosciutto recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mushroom risotto with crispy prosciutto Recipe
Mushroom risotto with crispy prosciutto is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Mushroom risotto with crispy prosciutto is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mushroom risotto with crispy prosciutto:
- Make ready 1 punnet chestnut mushrooms
- Prepare 1 white onion
- Make ready 4 cloves garlic
- Prepare Olive oil
- Make ready Salt and pepper
- Get Risotto rice
- Make ready 100 mls creme fraiche
- Make ready Vegetable stock pot
- Get Knob butter
- Make ready Parmesan cheese
- Take 1 litre water
Steps 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!
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