You are|Are|Again} looking for idea recipes mushroom risotto with crispy prosciutto that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious mushroom risotto with crispy prosciutto should have had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of mushroom risotto with crispy prosciutto, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare mushroom risotto with crispy prosciutto good wherever you are, because as long as you know the trick, this dish is able be treat special.

Ingredients and seasonings used for prepare

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

Directions WATCH Watch how to make this recipe. Heat the chicken broth in a medium saucepan and keep warm over low heat. Add the pancetta and cook until crisp. directions Bring broth to a simmer in a saucepan and keep at a bare simmer, covered. Add wine and simmer, stirring, until absorbed.

Instructions to make Mushroom risotto with crispy prosciutto:

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!
8. Done and ready to serve!

Transfer to paper towels to drain. Place prosciutto into a non-stick skillet over medium heat and cook until crispy. Transfer to a plate lined with paper towels and set aside. Vegetable Stock ( celery, carrot, onion), Arborio Rice, Button Mushrooms, Prosciutto, White Wine, Onion, Parmesan, Unsalted butter, Extra Virgin Olive Oil (client pantry), Garlic, Dry Shitake Mushroom, Balsamic Vinegar (clients pantry), Thyme, Salt, Cracked Black Pepper Lastly, add vegetable broth a little at a time, keeping a consistent low simmer and stirring frequently until the rice achieves an "al dente" texture - soft with a little bite. Once the rice is done, turn the heat off, add your vegan parmesan cheese (or just some nutritional yeast or other vegan cheese of choice), and stir to combine.

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