I was craving some warm, comforting flavors and here’s what I came up with.
Prosciutto is like ham’s fancy cousin (which makes it closely related to our good friend bacon) and is one of those meats that “plays well with others” and can be easily added to many dishes.
Risotto is equally versatile and can be part of many dishes, no matter the season. It can be a process to make, simply because you need to add lots of liquid and stir often, so when making risotto it’s always helpful to have a kitchen partner in crime.
Risotto with Prosciutto and Sage
–1 lb. risotto (also called arborio rice)
–1 cup of dry white wine
–2+ cups chicken broth
–olive oil
–4 slices of prosciutto, chopped into smaller chunks
–fresh sage (to taste)
–sliced mushrooms (I used baby bellas)
–grated asiago cheese
–salt & pepper
In a pot or large pan, cook the risotto to package instructions substituting 1 cup of liquid with the wine and using chicken broth as your cooking liquid (no water).
Cooking risotto is a batch process so you’ll start out with one cup of liquid and once the grains suck that up you’ll add another cup of liquid, stirring all the while until that liquid is sucked up and then you’ll add more liquid…
While the risotto cooks, heat a medium sized skillet on medium heat. Add a quarter-sized pour of olive oil and allow the oil to heat for a few moments before adding in the prosciutto chunks.
Saute, stirring often, until prosciutto begins to brown. Add in the sage by taking the fresh leaves and tearing them into pieces over the skillet.
Add in the mushrooms and stir the mixture together. Let the mushrooms cook down and add more sage if desired.
Once the risotto is almost done and the mushrooms have cooked down, add the veggies and meat to the risotto pot and stir it all together.
Stir in some of the grated asiago cheese. Season with salt and pepper and dish into bowls.
Top with more asiago cheese and eat!
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