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Reference to Producing Appetizing Mushroom risotto with crispy prosciutto

Wishing to eat Mushroom risotto with crispy prosciutto a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful instructions on cooking a Mushroom risotto with crispy prosciutto like a famous chef made.

Mushroom risotto with crispy prosciutto

We hope you got insight from reading it, now let's go back to mushroom risotto with crispy prosciutto recipe. You can have mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you cook that.

To make an extraordinary Mushroom risotto with crispy prosciutto, here are the materials needed:

  1. Use 1 punnet of chestnut mushrooms.
  2. Use 1 of white onion.
  3. Use 4 cloves of garlic.
  4. Provide of Olive oil.
  5. Use of Salt and pepper.
  6. Use of Risotto rice.
  7. Use 100 mls of creme fraiche.
  8. Get of Vegetable stock pot.
  9. Prepare Knob of butter.
  10. Use of Parmesan cheese.
  11. Use 1 litre of water.

After readying the ingridients, next you are good to prepare your tasty Mushroom risotto with crispy prosciutto by following the guidances below:

  1. Chop one punnet of chestnut mushrooms and one white onion. Sauté onions in a pan with a little olive oil until they become slightly translucent then add mushrooms. Stir continuously until mushrooms have softened..
  2. Using a garlic press, press garlic into the pan and mix around - cook for a few minutes until the garlic cooks into the mixture. Season with salt and pepper.
  3. Add in a knob of butter and mix around, meanwhile boil the kettle and melt one vegetable stock cube into a litre of water. Add 400 grams of risotto rice to the pan and mix around until the edges of the rice looks sightly translucent..
  4. Add all of the stock to the rice (this is a cheats way especially if you are a busy person) and 1 tsp if dried thyme. Bring to the boil and then simmer until rice is al dente - around 20-25 mins). NB if the water evaporates top up gradually until rice is cooked..
  5. Once rice is almost cooked stir in the creme fraiche and a healthy grating of Parmesan cheese and season to taste. Around 30g but feel free to be as liberal as you like to taste!.
  6. Cut up 4 slices of prosciutto, when the rice is ready quickly pan fry the prosciutto on a high heat with a little olive oil until crispy..
  7. Serve in bowls with more grated Parmesan and topped with the crispy prosciutto! Enjoy!.

But to balance it with a bit of naughtiness, I added crispy prosciutto on top. In a medium saucepan over medium heat, bring chicken broth to a simmer. In a large pot or Dutch oven, heat oil. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Place the slices of prosciutto on a lightly greased baking sheet.

Recipe : Mushroom risotto with crispy prosciutto

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