RISOTTO WITH MASCARPONE AND PROSCIUTTO
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.
SAGE RISOTTO WITH MOZZARELLA AND PROSCIUTTO
From Cooking Light. You can sub basil for sage. Has little melty pockets of warm cheese! Perfect light no meat meal.
Provided by Pebbles
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to simmer over low heat, do not boil.
- Melt butter in saute pan over medium heat, add leeks and garlic, cook 3 minutes, stirring often.
- Add rice and salt, cook for 1 minutes, stirring constantly.
- Add wine, cook 2 minutes or until almost completely absorbed, stirring constantly.
- Add broth 1/2 cup at a timing stirring constantly until each 1/2 cup is absorbed about 20 minutes total.
- Stir in chopped sage and cook 2 minutes.
- Remove from heat, stir in mozzarella.
- Ladle into four bowls, sprinkle with about 1 1/2 tablespoons proscuitto and some black pepper.
Nutrition Facts : Calories 383.7, Fat 10, SaturatedFat 5.7, Cholesterol 29.8, Sodium 1014.6, Carbohydrate 55.2, Fiber 2.5, Sugar 1.8, Protein 11.9
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
- Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.
Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium
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