Creamy Tomato Basil Risotto With Prosciutto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and garlic, and sauté until translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
• STEP 3.Pour in white wine and cook until it is absorbed by the rice. Gradually add hot vegetable broth, stirring constantly until the liquid is absorbed before adding more.
• STEP 4.Continue adding broth and stirring until the rice is cooked al dente, about 20-25 minutes. The risotto should be creamy and slightly firm.
• STEP 5.Stir in tomato sauce, chopped basil, and grated Parmesan cheese. Season with salt and pepper to taste.
• STEP 6.In a separate pan, cook prosciutto until crispy. Break it into small pieces and set aside.
• STEP 7.Serve the creamy tomato basil risotto in bowls, topped with the crispy prosciutto. Garnish with additional basil leaves and grated Parmesan cheese, if desired.

Cooking Tips

• Use Arborio rice for the best results, as it has a high starch content that creates a creamy texture.
• Stir the risotto constantly to release the starch from the rice and achieve a creamy consistency.
• Add the hot broth gradually to allow the rice to absorb the liquid properly and cook evenly.
• Crisp up the prosciutto just before serving to maintain its texture and flavor.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over low heat, stirring occasionally.
• Serve the risotto as a main dish or as a side to grilled chicken or fish.
• Garnish with fresh basil leaves and grated Parmesan cheese for an extra burst of flavor.