Risotto With Mascarpone and Prosciutto

Total Time:
50 min
10 min
40 min

4 servings

  • 3 cups low-sodium chicken broth
  • 4 ounces prosciutto, thinly sliced
  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots
  • 1 cup arborio rice
  • 1/3 cup dry white wine
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons minced fresh chives
  • 1 1/2 teaspoons minced fresh marjoram or thyme
  • 1 cup grated gruyere cheese
  • 1/3 cup mascarpone cheese
  • Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside.

  • Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat.

  • Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.

  • Per serving: Calories 571; Fat 41 g (Saturated 23 g); Cholesterol 147 mg; Sodium 973 mg; Carbohydrate 23 g; Fiber 1 g; Protein 25 g

  • Photograph by Con Poulos

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    Weeknight Dinners: Spring