How to Prepare Any-night-of-the-week Mushroom risotto with crispy prosciutto

Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Award-winning Mushroom risotto with crispy prosciutto. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Mushroom risotto with crispy prosciutto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushroom risotto with crispy prosciutto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mushroom risotto with crispy prosciutto is Serves 3-4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mushroom risotto with crispy prosciutto estimated approx 20 mins hands on - 25 mins cooking.

To begin with this particular recipe, we have to first prepare a few components. You can cook Mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you can achieve that.

An easy family meal

Ingredients and spices that need to be Get to make Mushroom risotto with crispy prosciutto:

1. 1 punnet chestnut mushrooms
2. 1 white onion
3. 4 cloves garlic
4. Olive oil
5. Salt and pepper
6. Risotto rice
7. 100 mls creme fraiche
8. Vegetable stock pot
9. Knob butter
10. Parmesan cheese
11. 1 litre water

Steps to make to make Mushroom risotto with crispy prosciutto

1. Chop one punnet of chestnut mushrooms and one white onion. Sauté onions in a pan with a little olive oil until they become slightly translucent then add mushrooms. Stir continuously until mushrooms have softened.
2. Using a garlic press, press garlic into the pan and mix around - cook for a few minutes until the garlic cooks into the mixture. Season with salt and pepper
3. Add in a knob of butter and mix around, meanwhile boil the kettle and melt one vegetable stock cube into a litre of water. Add 400 grams of risotto rice to the pan and mix around until the edges of the rice looks sightly translucent.
4. Add all of the stock to the rice (this is a cheats way especially if you are a busy person) and 1 tsp if dried thyme. Bring to the boil and then simmer until rice is al dente - around 20-25 mins). NB if the water evaporates top up gradually until rice is cooked.
5. Once rice is almost cooked stir in the creme fraiche and a healthy grating of Parmesan cheese and season to taste. Around 30g but feel free to be as liberal as you like to taste!
6. Cut up 4 slices of prosciutto, when the rice is ready quickly pan fry the prosciutto on a high heat with a little olive oil until crispy.
7. Serve in bowls with more grated Parmesan and topped with the crispy prosciutto! Enjoy!

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So that is going to wrap it up with this special food Recipe of Award-winning Mushroom risotto with crispy prosciutto. Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!