I’ve posted two risotto recipes on my blog already, here and here. Even though this third one is not all that different, it is my favorite so far. The brightness of the citrus paired with the saltiness of the prosciutto is what makes this dish really special.
(Yield: 4-6 servings)
1 tbsp olive oil
2 tbsp butter, divided
1 medium yellow onion, diced
1 c Arborio rice (the long-grain kind will work if that’s all you have)
1/3 c dry white wine
4-4 ½ c low-sodium chicken stock
½ c grated Parmesan
2 oz torn prosciutto
1 tsp lemon zest + 1 tbsp lemon juice
Bring stock to a boil in a pot and leave it to simmer, covered.
Heat oil and half the butter on medium-low heat in a separate large saucepan. Add onion with a pinch of salt, and cook until translucent, about 7 min, stirring frequently. Add rice, stir to coat with fat, and toast for 1 min Add wine, cook for about 2 min, stirring. Then start adding the boiling stock to the rice by ladlefuls and stir until absorbed. Keep adding and stirring. Do not stop stirring and do not let the rice dry out. Repeat until the rice is al dente, about 20-25 min. Turn heat off, add remaining butter, cheese, prosciutto and lemon. Stir to incorporate. Re-season if necessary. Serve immediately.