Risotto with Leek and Prosciutto

Risotto with Leek and Prosciutto

by

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

Method:

  1. Heat 1 oz. butter in saucepan. Add shallot; cook until golden. Add leek; cook 1 minute. Add rice; cook 1 minute, stirring.
  2. 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.
  3. Remove from heat. Add prosciutto, 1 oz. butter and Parmesan cheese. Season with salt and pepper. Garnish with parsley.