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1 cup of carnaroli ricebr> 1/2 cup of diced prosciutto
1 quart of vegetable stock
1/2 cup of Parmigiano Reggiano
1 each fresh shallots
2 ounce ladle of olive oil
2 cup of red wine
1 table spoon of sugar

"Prosciuttto di Parma risotto with parmesan cheese and red wine sauce


Reduce the red wine with the table spoon of sugar until syrup consistency, keep it on site
In a small casserole let it warm up with the olive oil add the fresh chopped shallots, and braised them until tender, add the carnaroli rice, toasted together for few minutes, then start adding the ladles of warm vegetable stock into the rice, and keep stirring it with a wooden spoon, cook until the rice is tender, turn off the flame add the diced prosciutto follow with the fresh grated Parmigiano Reggiano, and serve in plate garnishing the risotto with the red wine reduction, a fresh sliced prosciutto and shaved Parmigiano on the top.

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