Ingredients
- 2 quarts chicken and beef broth
- 1 medium size onion finely chopped
- 2 cloves garlic, lightly smashed with knife
- 1/2 stick butter
- 6 thin slices Volpi prosciutto, chopped very fine*
- 1 1/2 ounces dried porcini mushrooms, washed and soak in warm water
- 1 pound Arborio rice
- 2 cups freshly grated Parmigiano-Reggiano
- 2 envelopes Zafferano, powder
Directions
The broth in the pot should be simmering.
In a large pot slowly simmer the onion and the garlic in the butter, when the onion starts to turn a gold color, remove from the heat and take out the garlic. Add the chopped prosciutto and porcini and mix very well with the onion. Put the pot on heat again, add the rice, and mix very well with the onions, prosciutto and porcini. This is called toasting the rice because the broth has not been added.
After a minute or so start add the broth a ladle full at a time, in order to allow the rice to absorb it. To make risotto creamy you have to mix it a lot adding the broth, as needed.
When risotto is almost done, add the saffron and stir until well mixed. Add a handful of Parmigiano and mix well. Risotto should be soft enough to spread and cover the entire plate when served.
* Risotto with Volpi luganega (a fresh seasonal sausage) is made by substituting Luganega in place of Volpi prosciutto.
Luganega is a very mild lean sausage stuffed in sheep casings. Casings should be removed, sausage broken in small pieces and added to the onion and porcini mushrooms, at the start.
















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By sara.franco_4446088
Falls Church, VA
on April 19, 2009
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Was delicious - we will make again and again
By porta55_5366080
St. Clair Shore...
on January 03, 2007
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This was great. It reminded me of what my mother would have made.
Easy recipe, and right in that "comfort food" category.
By maria_roragen_5...
Apple Valley, CA
on January 28, 2006
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This was absolutely wonderful. The whole family (even the mushroom haters loved it. We did not have Zefferano powder but we added saffron threads to the broth. Spectacular!
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