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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Risotto Rustica with Prosciutto and Arugula

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Risotto Rustica with Prosciutto and Arugula Empty Risotto Rustica with Prosciutto and Arugula

    Post by Lobo Wed 20 Jan 2016, 10:39 pm

    Risotto Rustica with Prosciutto and Arugula Img64l
    Risotto Rustica with Prosciutto and Arugula
    Risotto Rustica with Prosciutto and Arugula Translucent
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    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Servings: 6
    Neither smoked nor cooked, prosciutto is the rear leg of a pig that has been seasoned, salt-cured and then air-dried to make a prized Italian ham. Every region makes its own version, but the two most famous are prosciutto di Parma and prosciutto di San Daniele. Here, thinly sliced prosciutto provides a savory contrast to the peppery arugula and creamy risotto. Any variety of prosciutto will work well in this recipe.






    • 103

    Ingredients:


    • 7 to 8 cups chicken stock
    • 1/4 cup extra-virgin olive oil
    • 1/2 cup finely chopped yellow onion
    • 3 cups Arborio or Carnaroli rice
    • 1 cup dry white wine, at room temperature
    • 2 Tbs. unsalted butter
    • Salt and freshly ground pepper, to taste
    • 6 large, thin slices prosciutto
    • 1 bunch arugula, stemmed
    • Parmigiano-Reggiano cheese for serving

    Risotto Rustica with Prosciutto and Arugula Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

    In a sauté pan or large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

    Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.

    When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, remove from the heat and stir in the butter and the reserved 1/4 cup stock. Season with salt and pepper.

    Line warmed shallow individual bowls with prosciutto slices. Top with the risotto. Make a well in the risotto and fill with the arugula, tearing large leaves into bite-size pieces. Using a vegetable peeler, shave paper-thin slices of cheese over the top. Serve immediately. Serves 6.

    Serving Tip: The elegant way in which this risotto is served—in bowls lined with prosciutto and then topped with arugula and shaved Parmigiano-Reggiano cheese—makes it an excellent choice for a colorful and delicious first course at a dinner party.
    Adapted from Williams-Sonoma Collection Series, Risotto, by Pamela Sheldon Johns (Simon & Schuster, 2002).

      Current date/time is Thu 28 Mar 2024, 10:30 am