Zucchini & Prosciutto Risotto2017-09-12
- Cuisine: Italian, Mediterranean
- Course: Pasta & Rice
- Skill Level: Moderate
- Servings : 5
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
This information is per serving.
Calories From Fat105
Serving Size:11 oz. (315 g)
Risotto originated in northern Italy and is now popular throughout Italy. Made using short grain arborio rice and parmesan, it has a creamy texture unlike any other rice recipe without the need for cream or any other sauce.
Risotto is rarely offered on the menu of most Italian-American restaurants. Unlike pasta that can be precooked and reheated when needed, risotto is best eaten immediately. You an refrigerate leftover risotto, but the texture deteriorates as the rice continues to absorb moisture and break up.
Risotto with zucchini and prosciutto is just one of hundreds of variations of risotto you can make using just a few simply ingredients.
Arborio rice is now available at most grocers. It produces the best quality risotto. Long grain rice can be substituted, but it doesn’t produce the same creamy texture. Never use quick cooking rice for risotto. You need the starch released from the rice during cooking to make creamy risotto.
- Risotto is made with a 1/2 cup of cheese or more. Adding salt usually is not necessary when using Romano cheese. Romano cheese is made using more salt than Parmesan cheese. Prosciutto is high in sodium so adding salt is optional.
- Constant stirring is required to prevent the rice from sticking and scorching. Using a heavy bottom stainless steel pan will help distribute the heat and prevent sticking.
Cooking is about layers and textures. For this recipe you can add all of the zucchini to the pan before adding the 1st cup of stock, or you can add the zucchini in 2 or more steps for more texture (firmer zucchini) and more color.
- 2 tablespoons (28 g) butter
- 2 tablespoons (30 ml) olive oil
- 1 cup (150 g) onion, finely chopped
- 4 cups (960 ml) low sodium vegetable or chicken stock (broth)
- 1 1/2 cup (300 g) arborio rice, rinsed
- 1/2 cup (120 ml) dry white wine
- 3 oz. (90 g) prosciutto, chopped or sliced
- 2 cups (300 g) zucchini, diced
- Fresh ground black pepper to taste
- 1/2 cup (40 g) grated Parmesan or Romano cheese
Method of Preparation
Heat stock in a pan over medium high heat until it simmers or in your microwave oven. Boiling isn't necessary.
In a heavy 3 qt/l sauce pan over medium heat, heat oil and melt butter. Add onions and cook stirring often about 3 minutes or until onion begins to soften. Stir in proscuitto. Cook 1 to 2 minutes or until lithely browned.
Add the rice and cook stirring constantly 1 to 2 minutes. Add wine and cook until wine is absorbed. Add all or part of the zucchini. Reduce heat to medium low or low.
Begin adding stock about 1 cup at a time and cook stirring constantly until stock is completely absorbed.
Add 2nd cup of stock and cook stirring constantly. Repeat with 3rd cup.
Stir in any remaining zucchini.
Rice should be al dente in about 20 to 25 minutes. If rice is still firm after absorbing the last cup of stock add 1/4 to 1/2 cup of hot water and cook, stirring, until the water is absorbed and the rice is al dente. repeat if necessary until you achieve the desired texture.
Remove pan from heat and stir in cheese or add cheese at the table.