Try a new twist on a familiar risotto dish with Danielle Prosciutto. Add texture, flavor and a beautiful presentation — that even holds up to go.
Ingredients
1 cup Villa Frizzoni® Arborio Rice
Danielle, Inc.® Prosciutto, sliced (SFC# 1661671)
Few Threads Saffron
½ cup Markon® Yellow Onion, diced
1 Markon Garlic Clove, minced
1 Tbsp Shamrock Farms® Butter
½ cup Dry White Wine
4 cups Katy’s Kitchen® Chicken Stock, or as needed
Preparation
- Heat chicken stock to simmer.
- Add butter to medium sauce pot. Sauté onions and garlic until soft then add saffron and rice, toast approximately 1 minute.
- Add wine and reduce. Once most of wine has evaporated, add chicken stock incrementally while constantly stirring until rice is cooked, approximately 15 minutes.
- Cool risotto, then wrap 5 oz. mounds in sliced prosciutto.
- Pan fry until crispy, serve with choice of sauce.
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