Risotto with Mascarpone and Crispy Prosciutto
My seven-year old grandson is a little foodie. He has unusually mature taste buds, and has been known to critique his Mom's cooking like a FoodTV judge. He has chosen smoked salmon over pizza, and says things like, "Don't forget the truffle salt!" I picked him up from school a couple of weeks ago and I commented that it was so hot, we should get something cold to drink. He said "I want something cold to eat. Let's get crab salad!"
He comes by it honestly. His Mom told me once, "Oh, I don't use table salt. Do you have any fleur de sel?"
One "foodie" dish that is popular for our family gatherings is risotto. My daughter first made it for us several years ago, and it was such a hit that it has become a staple. She jokes that it isn't difficult, but it always seems to fail in food competitions because contestants try to cook it in 20 minutes.
There are consequences for rushing risotto. Give yourself a good 45 minutes.
Risotto starts out as aborio rice, a fat, short grain named after the town of Arborio in the Piedmont region of Italy. It is high in starch, which gives it a creamy texture. Serve this marvelous risotto as a side to almost any beef, pork, or poultry!
Risotto With Mascarpone and Crispy Prosciutto
3 cups chicken stock
2 cups water
4 oz sliced prosciutto
1 cup grated Gruyere cheese
1/3 cup Mascarpone cheese
1 stick butter, divided
1/2 cup minced shallots
1 cup arborio rice
1/3 cup white wine
3 tbsp fresh chives, minced
4 tbsp fresh parsley, chopped
2 tsp fresh thyme, minced
In a medium pot, combine stock and water, and bring to a simmer. On a rimmed baking sheet, arrange the prosciutto slices in a single layer and broil until crisp. Crumble and set aside (if you don't have/can't find prosciutto, bacon is a fine substitute).
In a large saute pan, melt 4 tbsp butter over medium heat. Saute shallots until softened and translucent. Add rice and stir 2-3 minutes.
Add wine and stir until absorbed. Now, ladle in 1/2 cup of hot stock/water and stir until almost absorbed.
Add another ladle of liquid, and stir. Repeat adding liquid/stirring until absorbed, until it seems that the rice isn't going to take it anymore. Taste for texture. It should be slightly al dente but not crunchy. Remove from heat. Stir in cheese, herbs, 4 tbsp butter, and most of the prosciutto. Garnish with remaining prosciutto.
He comes by it honestly. His Mom told me once, "Oh, I don't use table salt. Do you have any fleur de sel?"
One "foodie" dish that is popular for our family gatherings is risotto. My daughter first made it for us several years ago, and it was such a hit that it has become a staple. She jokes that it isn't difficult, but it always seems to fail in food competitions because contestants try to cook it in 20 minutes.
There are consequences for rushing risotto. Give yourself a good 45 minutes.
Risotto starts out as aborio rice, a fat, short grain named after the town of Arborio in the Piedmont region of Italy. It is high in starch, which gives it a creamy texture. Serve this marvelous risotto as a side to almost any beef, pork, or poultry!
Risotto With Mascarpone and Crispy Prosciutto
3 cups chicken stock
2 cups water
4 oz sliced prosciutto
1 cup grated Gruyere cheese
1/3 cup Mascarpone cheese
1 stick butter, divided
1/2 cup minced shallots
1 cup arborio rice
1/3 cup white wine
3 tbsp fresh chives, minced
4 tbsp fresh parsley, chopped
2 tsp fresh thyme, minced
In a medium pot, combine stock and water, and bring to a simmer. On a rimmed baking sheet, arrange the prosciutto slices in a single layer and broil until crisp. Crumble and set aside (if you don't have/can't find prosciutto, bacon is a fine substitute).
In a large saute pan, melt 4 tbsp butter over medium heat. Saute shallots until softened and translucent. Add rice and stir 2-3 minutes.
Add wine and stir until absorbed. Now, ladle in 1/2 cup of hot stock/water and stir until almost absorbed.
Add another ladle of liquid, and stir. Repeat adding liquid/stirring until absorbed, until it seems that the rice isn't going to take it anymore. Taste for texture. It should be slightly al dente but not crunchy. Remove from heat. Stir in cheese, herbs, 4 tbsp butter, and most of the prosciutto. Garnish with remaining prosciutto.
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