- Dante's Risotto
1 carrot, halved
1 celery stalk, halved
6 to 8 cups chicken broth
6 tablespoons butter
1 medium onion, finely chopped
2 and 1/2 cups arborio rice
3/4 cup dry white wine
1/4 pound small white mushrooms, thinly sliced
1/2 (10-ounce) package thawed frozen spinach, finely chopped
2 tablespoons chopped parsley
1/4 pound prosciutto, finely chopped
1/3 cup whipping cream
Salt to taste
1 cup freshly grated Parmigiano cheese
Fill a small saucepan one-third full with water.
Bring water to a boil.
Add carrot and celery.
Cook over medium heat until barely tender.
Finely chop carrot and celery.
Heat chicken broth in a medium saucepan and keep hot over low heat.
Melt 4 tablespoons of the butter in a large saucepan.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Add rice and mix well.
When rice is coated with butter, add wine.
Cook, stirring constantly, until wine has evaporated.
Stir in 1 or 2 ladles of broth, or enough to cover rice.
Stir over medium heat until broth has been absorbed.
Continue cooking and stirring rice, adding broth a little at a time until rice is almost done, 10 to 15 minutes.
Melt 1 tablespoon of the butter in a medium skillet.
Saute until golden.
Add sauteed mushrooms, spinach, carrot, celery, parsley, prosciutto and cream to rice mixture.
Mix well and season with salt.
Cook about 5 minutes longer.
When rice is tender but firm to the bite, stir in 1/2 cup of the Parmigiano cheese and remaining 1 tablespoon butter.
Place in a warm dish.
Serve immediately with remaining Parmigiano cheese. Makes 6 servings.
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