Best 10 Risotto With Prosciutto And Morels Recipes

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Risotto with prosciutto and morels is a classic Northern Italian dish that combines the earthy flavors of mushrooms with the salty richness of prosciutto. The creamy texture of the risotto pairs perfectly with the chewy morels and crispy prosciutto, making it a delightful meal for any occasion. This article will provide you with a comprehensive guide to making the perfect risotto with prosciutto and morels, including step-by-step instructions, ingredient lists, and helpful tips. Whether you're a seasoned cook or a novice in the kitchen, this article will help you create a delicious and memorable dish.

Here are our top 10 tried and tested recipes!

RISOTTO WITH MORELS



Risotto With Morels image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

4 ounces dried morels
2 cups hot water
3 1/2 to 4 cups chicken stock
2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
1 1/2 cups arborio rice
1/3 cup dry white wine
Freshly grated Parmesan cheese

Steps:

  • Put the morels in a small bowl, add the water and set aside to soak for 30 minutes. Drain the morels, reserving the liquid. Mix the liquid with the stock and place in a saucepan. Keep at a low simmer.
  • Heat the butter in a heavy saucepan, add the onion and garlic and saute over medium-low heat until tender but not brown, about 10 minutes. Stir in the rice and cook, stirring, a few minutes until the rice begins to whiten. Add the wine and the morels. Stir.
  • Gradually add the simmering stock, about half a cup at a time, stirring constantly. Add additional stock as each ladleful becomes absorbed into the rice. Continue adding the stock until the rice has swelled and is al dente. Continue to cook, stirring, another minute or so. The rice should be just tender and moistened with a thickened sauce.
  • Serve dusted with Parmesan cheese.

RISOTTO WITH PEAS AND PROSCIUTTO



Risotto With Peas and Prosciutto image

This is one of our favorite risottos. It equals anything that I've had in a restaurant. Don't skip the lemon zest, it gives this that special touch.

Provided by lazyme

Categories     White Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

5 cups chicken broth
1/2 cup onion, finely chopped
1/4 cup unsalted butter
1 1/2 cups arborio rice, 12 ounces
1/2 cup dry white wine
1 cup frozen peas, thawed
2 ounces prosciutto, julienned
1/2 teaspoon lemon zest, grated
1 cup parmesan cheese, grated
3 tablespoons parsley, finely chopped

Steps:

  • Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
  • Add rice and cook, stirring, 1 minute.
  • Add wine and simmer, stirring, until absorbed.
  • Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
  • Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
  • Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste.
  • If necessary, thin risotto with some of remaining broth.
  • Serve immediately, with remaining 1/3 cup cheese.
  • Serves 4 as an entree or 6-8 as a side dish.

Nutrition Facts : Calories 390.6, Fat 14, SaturatedFat 8.2, Cholesterol 35, Sodium 905.3, Carbohydrate 46, Fiber 2.7, Sugar 2.6, Protein 15.2

RISOTTO WITH PROSCIUTTO AND MORELS



Risotto With Prosciutto and Morels image

Provided by Craig Claiborne

Categories     dinner, appetizer, main course, side dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1/2 cup dried Italian mushrooms
2 cups hot water
4 cups rich chicken or beef broth
2 ounces pancetta (Italian salt pork, available in pork specialty shops), diced finely, about 1/2 cup loosely packed
4 tablespoons butter
1 tablespoon corn, peanut or vegetable oil
1 cup finely chopped onion
2 cups imported raw Italian rice
2 ounces prosciutto, cut into fine shreds, about 3/4 cup
3/4 cup grated Parmesan cheese

Steps:

  • Place the mushrooms in a mixing bowl and add the 2 cups of hot water. Let stand 30 minutes or until softened.
  • Remove and squeeze the mushrooms. Strain the soaking liquid through a double thickness of cheesecloth to eliminate sand. Pour the liquid into a saucepan and bring to a boil. Cook down until reduced to about 1 1/4 cups. Add the chicken or beef broth, and bring barely to a simmer. Keep the mixture at a bare simmer as you cook the rice.
  • Cut the mushrooms in half and set aside.
  • Put the pancetta in a small skillet and cook until rendered of fat. Drain the pieces and set aside.
  • Melt half the butter and the oil in a large saucepan with a heavy bottom. Add the onion and cook over fairly low heat, stirring often, until the onion starts to brown. Add the pancetta and rice. Cook briefly until the rice is coated.
  • Add 1 cup of the broth and cook, stirring, until liquid is absorbed, about 2 minutes.
  • Add 1/2 cup of broth and cook, stirring, about 1 minute. Add the prosciutto and another 1/2 cup of broth. Cook, stirring, until liquid is absorbed, about 2 to 3 minutes.
  • Continue cooking the rice, adding the broth, half a cup at a time, for a total of approximately 25 minutes. After the rice has cooked for about half that time, add the mushrooms. There may be about half a cup of broth that has not been used. Save it for another use.
  • Stir the remaining butter and cheese into the risotto and serve. Serve, if desired, with red Treviso or radicchio salad (see recipe).

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 19 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 9 grams, Sodium 835 milligrams, Sugar 2 grams, TransFat 0 grams

RISOTTO WITH MASCARPONE AND PROSCIUTTO



Risotto With Mascarpone and Prosciutto image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

RISOTTO WITH PEAS AND PROSCIUTTO



Risotto with Peas and Prosciutto image

Categories     Rice     Sauté     Pea     Spring     Prosciutto     Gourmet

Yield Makes 4 main-course or 6 to 8 side-dish servings

Number Of Ingredients 10

5 cups low-sodium chicken broth
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups Arborio rice (12 ounces)
1/2 cup dry white wine
1 cup frozen baby peas, thawed
2 oounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
1/2 teaspoon finely grated fresh lemon zest
1 cup finely grated Parmigiano-Reggiano (2 ounces)
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
  • Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
  • Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.

RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER



Risotto with Artichoke Hearts, Prosciutto, and Red Bell Pepper image

Categories     Onion     Pepper     Rice     Parmesan     Artichoke     White Wine     Winter     Prosciutto     Gourmet

Yield Serves 2

Number Of Ingredients 11

2 cups chicken broth
1/2 small red bell pepper, cut into julienne strips
1/2 cup frozen artichoke hearts, cooked according to the package directions and drained
3 tablespoons olive oil
1 onion, minced
a 1/4-inch-thick slice of prosciutto, cut into 1/4-inch dice (about 1/4 cup)
1 cup Arborio rice (Italian short-grain rice, available at specialty foods shops and some supermarkets)
1/3 cup dry white wine
1/4 cup freshly grated Parmesan
1 tablespoon minced fresh parsley leaves
white pepper to taste

Steps:

  • In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl. In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil. Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains. Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.) If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente. Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.

RISOTTO WITH FRESH FIGS AND PROSCIUTTO



Risotto with Fresh Figs and Prosciutto image

Fresh, sweet figs and salty Italian prosciutto make the perfect flavor combination in this summer risotto. Pecorino cheese adds a nutty, creamy addition to the dish. Perfect for an Italian dinner party!

Provided by Alemarsi

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 30m

Yield 4

Number Of Ingredients 9

4 cups vegetable broth
6 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
1 green onion, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
14 small fresh figs, divided
4 thin slices prosciutto, finely chopped
1 cup grated Pecorino-Romano cheese, or to taste

Steps:

  • Heat vegetable stock in a large pot and keep warm over low heat.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
  • Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
  • Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
  • Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

Nutrition Facts : Calories 768.4 calories, Carbohydrate 100.2 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 6.1 g, Protein 17.3 g, SaturatedFat 16.4 g, Sodium 1083.4 mg, Sugar 26.2 g

PROSCIUTTO AND PEPPER RISOTTO



Prosciutto and Pepper Risotto image

I adapted this recipe as a number of people I cooked it for didn't like mushrooms but I didn't note down the original version so can't tell you what it was I'm afraid! I made this for 4 friends before and I 'm sure we had some left over so I've put the portions as 5. I personally add some extra cream in as I like the texture quite creamy and also once I added some chopped asparagus too which worked really well.

Provided by Karen Pea

Categories     One Dish Meal

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

25 g butter
1 onion
1 crushed garlic clove
450 ml vegetable stock
150 ml white wine
1 red bell pepper
250 g risotto rice
125 g prosciutto ham
2 tablespoons lemon juice
2 tablespoons single cream
1 tablespoon olive oil
salt and pepper

Steps:

  • Melt the butter and oil in a pan.
  • Add the finely chopped onion and the crushed garlic clove.
  • Stir in the rice for 1 minute.
  • Add all the vegetable stock and white wine.
  • Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
  • Add finely chopped pepper and ham then cook for a few minutes longer.
  • Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
  • NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry.

Nutrition Facts : Calories 178.7, Fat 8.1, SaturatedFat 3.7, Cholesterol 14.7, Sodium 41.4, Carbohydrate 19.5, Fiber 0.9, Sugar 2.4, Protein 1.9

GREEN SPINACH & LEMON RISOTTO WITH CRISPY PROSCIUTTO



Green spinach & lemon risotto with crispy prosciutto image

Our vibrant green spinach risotto with crispy strips of prosciutto makes an indulgent dinner for two. It's fresh and full of spring flavours

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 15

750ml warm vegetable stock or chicken stock
100g spinach
small bunch parsley
3 tbsp olive oil
4 slices prosciutto
10g butter
1 thyme sprig , leaves picked
1 leek , the white part finely chopped (freeze the green part to use in stock)
1 large garlic clove , finely chopped
150g arborio risotto rice
75ml dry white wine or vermouth
20g parmesan , grated plus extra to serve
½ lemon , zested and juiced
2 tbsp double cream (optional)
whole nutmeg , for grating

Steps:

  • Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.
  • Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.
  • Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.

Nutrition Facts : Calories 701 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 3 milligram of sodium

TRUE ITALIAN PORCINI MUSHROOM RISOTTO



True Italian Porcini Mushroom Risotto image

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

Provided by miche

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h57m

Yield 4

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
1 (32 ounce) carton beef stock
¼ cup olive oil, divided
3 cloves garlic
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 cup white wine, divided
¼ cup butter, divided
1 shallot, chopped
1 ¾ cups Arborio rice
⅓ cup grated Parmesan cheese

Steps:

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
  • Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
  • Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
  • Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
  • Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
  • Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your risotto. Look for fresh, flavorful vegetables, and high-quality prosciutto and morels.
  • Toast the rice before cooking. This will help to develop its flavor and give the risotto a creamy texture.
  • Cook the rice slowly and carefully. Don't rush the process, or you'll end up with mushy rice.
  • Stir the risotto frequently. This will help to prevent the rice from sticking to the pan and will also help to release its starch, which will give the risotto its creamy texture.
  • Add the liquid gradually. Don't add all of the liquid at once, or you'll end up with soup. Add it in small increments, stirring constantly, until the rice is cooked through.
  • Season the risotto to taste. Once the rice is cooked, taste it and season it with salt, pepper, and other spices as desired.
  • Serve the risotto immediately. Risotto is best served fresh, so don't let it sit around for too long before serving.

Conclusion:

Risotto with prosciutto and morels is a delicious and elegant dish that is perfect for a special occasion. It is also a relatively easy dish to make, so even beginner cooks can give it a try. With a little care and attention, you can create a risotto that will impress your friends and family.

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