ENTRÉES
PARMA RISOTTO CHEF RYAN HARDY | COOK TIME 45 MIN. | MAKES 2 SERVINGS
Ingredients
Directions
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1. Make a prosciutto stock with the bone and/or skin. Set aside.
2/3 cup (140 g) - Acquerello risotto (short grain)
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2 tsp - fennel & onion soffritto
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1/3 cup (3 oz) - white wine
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3 cups - Prosciutto di Parma stock
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2 tbsp - butter, unsalted
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1/4 cup (2 oz) - rendered Prosciutto di
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4 tbsp - grated Parmigiano Reggiano
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2 pinches of finely chopped parsley
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2 oz - crispy Prosciutto di Parma
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2 pinches of rosemary needles, fried
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2 pinches of freshly cracked black
Parma fat
2. Crisp the Prosciutto. Bake in the oven at 400°F for 10-12 minutes. 3. In a rondeau or shallow pot, over medium high heat, lightly
sauté the soffritto. Add rice to pan and toast. Add white wine to deglaze. Add prosciutto stock, approximately 1/2 cup at a time and cover with a lid. Reduce to a simmer and add stock each
time the rice has absorbed the liquid. Once the risotto is al dente, remove from heat and allow to rest for 2 minutes.
4. Add butter, prosciutto fat, and grated Parmigiano Reggiano off heat while constantly stirring. Stir in parsley and half the
prosciutto crumble until evenly distributed. Once plated, sprinkle with rosemary, black pepper, and the remaining prosciutto crumble.
5. Garnish with shaved Parmigiano Reggiano.
pepper
Featuring:
PROSCIUTTO DI PARMA SKU # BC701703
63
