Risotto Rustica with Prosciutto and Arugula
Warm, creamy risotto is great comfort food for
crisp autumn
evenings. This specialty of northern Italy
is prized for its
versatility. Risotto can be flavored with
vegetables, cheese,
meats and seafood; it's a wonder ful backdrop
for seasonal
ingredients. Here, thinly sliced prosciutto
provides a savory
contrast to the peppery arugula and creamy risotto.
Any variety
of prosciutto will work well in this recipe.
Ingredients:
7 to 8 cups chicken stock
1/4 cup extra-virgin olive oil
1/2 cup finely chopped yellow onion
3 cups Arborio or Carnaroli rice
1 cup dry white wine, at room temperature
2 Tbs. unsalted butter
Salt and freshly ground pepper, to taste
6 large, thin slices prosciutto
1 bunch arugula, stemmed
Parmigiano-Reggiano cheese for serving
Directions:
In a saucepan over medium heat, bring the stock
to a gentle
simmer and maintain over low heat.
In a large, heavy saucepan over medium heat, heat
the olive oil.
Add the onion and sauté until softened,
about 4 minutes. Add the
rice and stir until each grain is well coated
with oil and
translucent with a white dot in the center, about
3 minutes. Add
the wine and stir until it is completely absorbed.
Add the simmering stock a ladleful at a time,
stirring frequently
after each addition. Wait until the stock is
almost completely
absorbed (but the rice is never dry on top) before
adding the
next ladleful. Reserve 1/4 cup stock to add at
the end.
When the rice is tender to the bite but slightly
firm in the
center and looks creamy, after about 20 minutes,
remove from the
heat and stir in the butter and the reserved
1/4 cup stock.
Season with salt and pepper.
Line warmed shallow individual bowls with prosciutto
slices. Top
with the risotto. Make a well in the risotto
and fill with the
arugula, tearing large leaves into bite-size
pieces. Using a
vegetable peeler, shave paper-thin slices of
cheese over the top.
Serve immediately. Serves 6.
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