Tuesday, April 2, 2013

Risotto with Prosciutto and Parmesan Cheese (and a photo of Eros Ramazzotti...)


Risotto with Prosciutto and Parmesan Cheese
4 Portions

Ingredients
100gr Prosciutto, cut into small strips
1 cup Arborio rice
1/3 red dry wine
2 cups hot water
1½ hot chicken stock
1/3 cup fresh cream
1/3 cup Parmesan cheese, grated


Preparation Method
(Keep stirring the rice all the way until it is cooked)
1. In a medium pan, sauté Prosciutto for 5 minutes.
2. Add the rice and continue sauté for another minute.
3. Add the wine and continue stirring until the alcohol evaporates completely.  Continue by adding the water and then by adding the chicken stock, half a cup at a time.
4. When the rice has cooked, add the fresh cream and Parmesan cheese.
5. Serve hot.
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Mediolanum Forum (Milano) 17/03/2013
Eros, buonissimo il concerto!!! Grazie mille!


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