Yield: 1 portion
Butter – 2 oz.
Shallot, chopped – 1/2 oz.
Leek, julienned – 3 oz.
Arborio or short-grain rice – 5 oz.
White wine – 1 oz.
Chicken stock – 2 cups
Prosciutto, julienned – 1 oz.
Parmesan cheese, grated – 1 1/2 oz.
Salt, pepper – to taste
Parsley, chopped – as needed
- Heat 1 oz. butter in saucepan. Add shallot; cook until golden. Add leek; cook 1 minute. Add rice; cook 1 minute, stirring.
- Deglaze with wine. Cook until evaporated. Gradually add stock, stirring until it is absorbed between each addition. In about 17 minutes, risotto should be creamy yet al dente.
- Remove from heat. Add prosciutto, 1 oz. butter and Parmesan cheese. Season with salt and pepper. Garnish with parsley.