Risotto with mascarpone and prosciutto
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 571, total fat 41 G., saturated fats 23 G., proteins 25 G., carbohydrates 23 G., fiber 1 G., cholesterol 147 mg, sodium 973 mg, sugar 0 G.
Calories 571, total fat 41 G., saturated fats 23 G., proteins 25 G., carbohydrates 23 G., fiber 1 G., cholesterol 147 mg, sodium 973 mg, sugar 0 G.
This delicate risotto in a velvety cheese sauce is served with a slice of crispy prosciutto. Enjoy its incredible texture and blend of flavors. To make the risotto, you'll need short, starchy Arborio rice, which is first sautéed with shallots and then simmered with a gradual addition of dry white wine and chicken broth. Add the liquid in small increments, allowing the rice to absorb it before adding the next one—this is the key to a wonderfully creamy texture. Mascarpone cheese and melty Swiss Gruyere are added at the very end for a wonderfully creamy finish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. arborio rice
- 3 cups lightly salted chicken broth
- 110 g prosciutto, thinly sliced
- 4 tablespoons unsalted butter
- 0.5 cup finely chopped shallots
- 1/3 cup dry white wine
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh chives
- 1.5 tsp chopped fresh marjoram or thyme
- 1 cup grated Gruyere
- 1/3 tbsp. mascarpone
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Recipes with similar ingredients: Arborio rice, Gruyere cheese, mascarpone cheese, white wine, prosciutto, thyme, marjoram
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Combine chicken broth with 2.5 cups of water in a saucepan and bring to a boil over medium heat; cover and keep warm.
- Meanwhile, spread the prosciutto in a single layer on a foil-lined baking sheet. Bake until crispy, 8 to 10 minutes; set aside.
- In a large saucepan, heat 2 tablespoons of butter over medium heat. Add the shallots and cook, stirring with a wooden spoon, until softened, 3 minutes. Add the rice and cook, stirring, for another 2 minutes.
- Pour in the wine and cook, stirring, until completely absorbed, about 2 minutes. Add 1/2 cup of warm broth and stir constantly until completely absorbed. Repeat, adding broth 1/2 cup at a time and stirring constantly, until the liquid is absorbed and the rice is soft and creamy, 20-25 minutes. Remove from heat.
- Combine the parsley, chives, and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the Gruyère, mascarpone, and the remaining 2 tablespoons of butter; stir vigorously, about 1 minute. Tear the prosciutto into pieces. Divide the risotto among plates, top with prosciutto, and sprinkle with herbs.
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