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Prosciutto parmesan risotto

[slideshow_deploy id=’1614’]


  • 150gr. arborio rice
  • 2 shallots
  • 175gr. white wine
  • 2tbsp butter
  • 4 slices parmesan
  • 50gr. grated parmesan cheese
  • 800gr. chicken broth
  • salt and pepper


  1. Preheat oven, air 200°C. Place the prosciutto slices on a baking paper tray and cook till they get crispy. Remove from the oven and when cool enough, remove the fat and crush the prosciutto with your hands.
  2. Melt the butter in a large pan.
  3. Cut the shallots with a food processor and add them to the butter. Sizzle till they get golden and soft.
  4. Add the rice and stir well for a few minutes.
  5. Add the wine, lower the heat to medium-high and stir until the alcohol evaporates.
  6. Reduce heat to medium-low and start adding the broth in ladles. Keep stirring often. This should take 15-20 minutes.
  7. Add the prosciutto and parmesan cheese, season with salt and pepper and let it cook for another couple of minutes


Prosciutto Parmesan Risotto

Prosciutto parmesan risotto

Published in Pasta / Rice / Quinoa Recipes


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