Nutrition Facts
4 servings
4
Recipe for Risotto with Prosciutto, ricotta, and basil.
On the menu, a delicious risotto with ham, ricotta, and basil. A true delight for the taste buds!
Ingredients
3 Olive oil
350 Italian risotto rice (Arborio or Carnaroli)
1 New onion (peeled and sliced)
1 clove Crushed garlic
150 Dry Italian white wine
1 Hot vegetable broth
Zest of a lemon
200 Ricotta
100 Finely grated Parmesan cheese
1 Basil leaves
12 Parma ham
Salt
Pepper
Directions
1
Heat the olive oil. Add the rice and simmer for 3 minutes, stirring until it becomes translucent. Add the green onions and garlic. Cook for one minute, stirring.
2
Incorporate the white wine and let it evaporate. Add a few ladles of hot broth and then let the rice cook until absorbed. Add the lemon zest and mix well. Cook over medium-low heat for 20 minutes, gradually adding the remaining broth until the rice has softened.
3
Add the ricotta and parmesan, then the basil leaves and mix.
4
Season with salt and pepper. Serve the risotto on plates, then top the dish with a few slices of ham and sprinkle with basil leaves and shavings of Parmesan cheese.
5
To finish, Chef's tip: if you enjoy blue cheeses, before serving, try adding a few pieces of blue cheese.
Ingredients
Ingredients
3 Olive oil
350 Italian risotto rice (Arborio or Carnaroli)
1 New onion (peeled and sliced)
1 clove Crushed garlic
150 Dry Italian white wine
1 Hot vegetable broth
Zest of a lemon
200 Ricotta
100 Finely grated Parmesan cheese
1 Basil leaves
12 Parma ham
Salt
Pepper
Directions
Directions
1
Heat the olive oil. Add the rice and simmer for 3 minutes, stirring until it becomes translucent. Add the green onions and garlic. Cook for one minute, stirring.
2
Incorporate the white wine and let it evaporate. Add a few ladles of hot broth and then let the rice cook until absorbed. Add the lemon zest and mix well. Cook over medium-low heat for 20 minutes, gradually adding the remaining broth until the rice has softened.
3
Add the ricotta and parmesan, then the basil leaves and mix.
4
Season with salt and pepper. Serve the risotto on plates, then top the dish with a few slices of ham and sprinkle with basil leaves and shavings of Parmesan cheese.
5
To finish, Chef's tip: if you enjoy blue cheeses, before serving, try adding a few pieces of blue cheese.
Notes
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TH 
EN