Prosciutto, Pepper and Fennel Risotto Time: 30 minutes
Risottos should be creamy, smooth, almost soup-like, never 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. My personal opinion: it is not necessary to stir constantly, but do stir often. This is what makes it creamy. Lots of butter and/or actual cream are totally unnecessary.
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 - 2 1/4 cups chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup Parmesan cheese - freshly grated (about 2oz, 60gr)
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium saucepan heat butter over medium-high heat. Add 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. When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before 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 its 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.
Condimenti
Prosciutto, 2 - 3 slices, 2 - 3oz (75gr)
1 - 2 sausages, 4oz (120gr) Buy 16oz (500gr) and use the rest on Tuesday
1 medium fennel bulb
1/2 onion
1 clove garlic
1/2 large green bell pepper left from Friday or whole small one
Slice the Prosciutto into strips. Cut the sausage into 1" (3cm) pieces. Chop the onion. Slice the pepper into strips, then cut the strips in half. Mince the garlic. Slice off stem end of fennel, remove outer layer if needed, otherwise rinse. Cut fennel into 1/4" (.5cm) slices, then cut slices in half. Heat olive oil in nonstick skillet over medium. Add pepper, fennel and onion and sauté 5 minutes. Add garlic, Prosciutto and sausages and sauté until sausages are cooked through, 7 - 8 minutes longer. Turn heat to low and let cook slowly until needed.
Cooking for Two? Or more?
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