Best Risotto With Fresh Figs And Prosciutto Recipes

Risotto With Peas and Prosciutto image

Provided by lazyme

Categories White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

5 cups chicken broth
1/2 cup onion, finely chopped
1/4 cup unsalted butter
1 1/2 cups arborio rice, 12 ounces
1/2 cup dry white wine
1 cup frozen peas, thawed
2 ounces prosciutto, julienned
1/2 teaspoon lemon zest, grated
1 cup parmesan cheese, grated
3 tablespoons parsley, finely chopped

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.

Nutrition Facts : Calories 390.6, Fat 14, SaturatedFat 8.2, Cholesterol 35, Sodium 905.3, Carbohydrate 46, Fiber 2.7, Sugar 2.6, Protein 15.2

Risotto With Mascarpone and Prosciutto image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 cups low-sodium chicken broth
4 ounces prosciutto, thinly sliced
4 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 cup arborio rice
1/3 cup dry white wine
3 tablespoons minced fresh parsley
3 tablespoons minced fresh chives
1 1/2 teaspoons minced fresh marjoram or thyme
1 cup grated gruyere cheese
1/3 cup mascarpone cheese

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.