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Categories:
chicken broth unsalted butter shallots Arborio rice white wine parsley fresh chives fresh marjoram Gruyere cheese Mascarpone cheese
Viewed: 13 - Published at: 3 years agoIngredients
- 3 cups low sodium chicken broth
- 4 ounces prosciutto thinly sliced
- 4 tablespoons unsalted butter
- 1/2 cup shallots finely chopped
- 1 cup arborio rice
- 1/3 cup dry white wine
- 3 tablespoons fresh parsley minced
- 3 tablespoons fresh chives minced
- 1 1/2 teaspoons fresh marjoram minced, or thyme
- 1 cup grated Gruyere cheese
- 1/3 cup mascarpone cheese
Method
- Preheat oven to 400F. 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, 8-10 minutes; set aside.
- Heat 2 tbsp 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, 20-25 minutes. Remove from heat.
- Combine the parsley, chives, and marjoram in a bowl. Add all but 1 tbsp of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tbsp butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide risotto among bowls and top with prosciutto and reserved herbs.
