| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 571 |
| Total Fat | 41 grams |
| Saturated Fat | 23 grams |
| Cholesterol | 147 milligrams |
| Sodium | 973 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 1 grams |
| Protein | 25 grams |
Reviews
Really delicious! I didn’t end up needing all of the liquid to cook the rice.
So good..I did not change anything except used dried thyme and chives.
I love risotto and this was an excellent version. Will definitely make again! The prosciutto added a really nice crunch and saltiness, I wouldn’t omit but I don’t think you need to use quite as much.
Amazing!! My first time making risotto and this was so easy to follow. I wish I could post a picture to show how creamy it comes out.
Great risotto recipe. I’d give it 5 stars, but it uses more chicken stock that what the recipe calls for. I used the prosciutto the first time, and it doesn’t really need to be part of the recipe. Save yourself $15 and skip the prosciutto. It is amazing without it!
easy to follow directions. turned out great! my family loved it.
My family and I loved it. I will be making this dish again.
Delicious.
Wow. Wow. Wow. WOW! This came out AMAZING!!!!!! I subbed in onions for the shallots and asiago for the gruyere, because that’s what I had in the house. I can’t get over how great this is. Such a hit! I think i’ll make this to go with the roast at Christmas dinner!!!
This was fantastic. I used Thyme because that is what I had. It was rich and creamy. Amazing flavor. Every bite tasted like a piece of heaven. Will definetley make this again when I want comfort food to the 10th power!