Hi, I am Marie. Today, I’m gonna show you how to prepare mushroom risotto with crispy prosciutto recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mushroom risotto with crispy prosciutto Recipe
Mushroom risotto with crispy prosciutto is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Mushroom risotto with crispy prosciutto is something which I’ve loved my whole life. They are fine and they look fantastic.
To bewith this particular recipe, we have to first prepare a few components. You can cook mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mushroom risotto with crispy prosciutto:
- Take 1 punnet chestnut mushrooms
- Prepare 1 white onion
- Get 4 cloves garlic
- Take Olive oil
- Get Salt and pepper
- Get Risotto rice
- Get 100 mls creme fraiche
- Prepare Vegetable stock pot
- Get Knob butter
- Take Parmesan cheese
- Make ready 1 litre water
Instructions 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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