Green Olive And Prosciutto Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add Arborio rice to the saucepan and cook, stirring constantly, for about 2 minutes, or until the rice is coated with oil and slightly toasted.
• STEP 3.Pour in the white wine and cook, stirring, until the liquid is absorbed.
• STEP 4.Gradually add chicken broth, about 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
• STEP 5.Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
• STEP 6.Stir in the grated Parmesan cheese, green olives, and prosciutto. Cook for an additional 2-3 minutes, or until heated through.
• STEP 7.Season with salt and pepper to taste. Serve the risotto hot.

Cooking Tips

• Make sure to use Arborio rice or another short-grain rice variety for the best results.
• You can substitute vegetable broth for the chicken broth to make this dish vegetarian.
• Garnish the risotto with some fresh parsley or basil for added freshness.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a saucepan or microwave, adding a splash of broth or water to loosen it up if needed.
• Serve the risotto as a main course or as a side dish with grilled chicken or roasted vegetables.