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Williamroot711
4
Oct 8, 2017
Cured lemon rissoto with crispy prosciutto and roasted fennel...
Aborio rice 1 fennel bulb sliced thin Prosciutto sliced thickish and diced.(handful) About 5 cured lemon wedges diced fine. Fennel seeds (tosted) Bout a 1/2 cup heavy cream Parmesan cheese to thicken. Salt and pepper to taste. White wine
Basically cook risotto according to package. I usually did about 2 cups, while that's cooking slice the fennel bulb and lightly coat in olive oil roast that at about 400 degrees for I'd say 10 minutes until it gets some color but not soft you still want a little crunch. In a separate pan, start crisping your prosciutto once that fat has rendered a bit at the fennel seeds to cook them and get that flavor. By now the fennel buld has roasted lightly chop that and add the fennel buld and lemon to the prosciutto cook for about 2 minutes to caramelize hit it with a little white wine to deglaze. Set aside.
Once the aborio rice (rissoto) is al dente add the prosciutto mix, get it all nice and mixed up add your cream and stir until absorbed, add more if needed. Finally add your parm, just enough to thicken and be a bit cheesey, finish seasoning with pepper and salt if needed
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