RISOTTO WITH PROCIUTTO AND LEMON

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Lemon Peel — julienne
4 tb Unsalted Butter
3/4 c Onion — finely chopped
1 Garlic Clove — bruised
2 oz Paper-Thin Slices Of
Prosciutto — chopped *
1 c Arborio Rice — (plus 2 Tbsp
1/2 c Dry White Wine
3 1/2 c Chicken Stock — (about)
1/2 c Freshly Grated Parmesan
Cheese

Blanch lemon peel in small saucepan of boiling water
15 seconds. Drain. Repeat blanching process twice
using fresh water each time. Alternatively, place peel
in heat proof bowl. Pour boiling water over and let
stand 15-20 seconds. Repeat as above.

Melt 2 tablespoons butter in a large heavy saucepan
over medium heat. Add onion and saute until
translucent, about 5 minutes. Add garlic and half the
prosciutto and saute 2 minutes. Remove garlic and
discard. Add rice and stir 1 minute. Add 1/2 cup wine
and cook until evaporated, stirring constantly, about
5 minutes.

Meanwhile, bring the chicken stock to a simmer in a
saucepan. Reduce heat to low. Cover and keep warm.

Add 1/2 cup stock to rice, reduce heat and simmer
until liquid is absorbed, stirring frequently.
Continue adding remaining stock a half cup at a time
in the same manner, allowing each addition to be
completely absorbed before adding the next half cup.
This should take about 25 minutes. Stop adding stock
if the rice begins looking really mushy. It should be
tender but still slightly firm to the bite.

Remove from heat. Mix in remaining 2 tablespoons of
butter, then the parmesan, lemon peel and remaining
prosciutto. Garnish with paper- thin slices of lemon
and/or a few julienne slices of prosciutto, if desired.

*When I make this, I use close to 1/4 lb. of
prosciutto because I *love* prosciutto and I also like
to have a little left over for garnish as above.

Recipe By : Patricia Williams

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