Prosciutto and mushroom risotto

    1 hour

    A hearty and extremely tasty mushroom risotto. It's commonly referred to as Woodcutters risotto in Italy. A friend told me to just gently shake the pan every so often when you are cooking the rice - no need to stir all the time. I tried it and it works!

    London, England, UK
    2 people made this

    Serves: 4 

    • For the vegetable stock
    • 1.5 litres water
    • ½ onion, quartered
    • 1 carrot, roughly chopped
    • 1 celery stalk, roughly chopped
    • 3 teaspoons salt
    • For the mushroom risotto
    • 180g arborio rice
    • 225g assorted wild mushrooms, brushed clean
    • 2 tablespoons extra virgin olive oil
    • ½ onion, finely diced
    • 40g grated Parmesan cheese
    • 60ml white wine
    • 2 tablespoons freshly chopped flat leaf parsley
    • 2 tablespoons butter
    • 4 slices prosciutto

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

      For the vegetable stock:

    1. Place water, onion, carrot, celery and salt in a stock pot; bring to the boil. Reduce the heat to low and simmer for about 30 minutes.
    2. For the risotto: Heat olive oil in a heavy saucepan over medium high heat. Cook onion until softened, then add the rice and stir for 1 minute.
    3. Stir in mushrooms and wine. Once the wine has nearly evaporated, add about 250ml of warm stock and shake the pot. When the stock has been absorbed by the rice, about 5 minutes, add another 250ml warm stock, shaking the pan again. Continue to add stock every 5 minutes or so, until the rice is al dente.
    4. Remove from the heat; add butter, Parmesan cheese and parsley. Check seasoning and add salt and pepper, if necessary. Serve hot and add a slice of prosciutto to each portion.

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