Prosciutto, Tomato and White Bean Risotto
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Cooking time: 30 minutes for menu
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'Risotto con Fagioli '. To continue my mission to get everyone to love risotto, this is one of my favorites and an Italian classic. It will, as always, be on the creamy side without the added butter. It is not necessary to stir risotto constantly... Just often!
Prosciutto, Tomato and White Bean Risotto Time: 25 minutes
You could use any type of ham, but the salted, air cured Prosciutto-type is traditional. You don't need very much to add a lot of flavor. As always, use freshly grated Parmesan, not the stuff in the can!
1/2 cup plus 2 tbs Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/4 cups chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before you add the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
4 slices Prosciutto, 3oz (90gr)
1/2 onion, chopped
2 tomatoes
1 15 oz can white beans, (cannellini)
1 tbs olive oil
While risotto is cooking, heat oil in small skillet. Add the rest of the onion and sauté until tender. Roughly chop Prosciutto and add to onions. Roughly chop tomato and add to ham & onions. Turn heat to low and allow to simmer until tomatoes are well-cooked, then add white beans and heat through. Keep warm until needed for risotto.
Fresh Fruit
Your choice
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Cooking Schedule: 30 minutes |
Stir risotto
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Cooking for Two? Or more?
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