Risotto With Mascarpone and Prosciutto

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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.  
28m Easy 99%
CLASS
17m Easy 99%
CLASS
26m Easy 100%
CLASS
24m Easy 98%
CLASS
Jordan Andino

Scallop Risotto

14m Easy 97%
CLASS
18m Easy 98%
CLASS
Amanda Cohen

Carrot Risotto

21m Intermediate 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now