In
different periods of my life I had different comfort foods or favorite dishes.
When I was a little girl I loved hash browns and still today I’m a huge fan of
any kind of potato dish. That being said since quite a while now I’m really
into Risotto especially top with Prosciutto di Parma – a special ham from the
Parma region in Italy. I remember I used to be a bit intimidated when people
told me about the cooking procedure of Risotto, but actually it’s not that
difficult and as with most things in life the more often you do it the better
you get at it :)
What you
need (feeds two people, takes about 30 min):
- 1 Onion
- 125gr Riostto Rice
- 100ml White Wine
- 400ml Vegetable Broth
- Parmesan Cheese
- Olive Oil
- Prosciutto di Parma
Start with
chopping the onion into small pieces. Heat some olive oil in a pot and brown
the onions without burning them. Add the Risotto Rice and let it brown for 2-3
minutes while stirring the rice-onion mixture. Once the rice starts looking
transparent add the wine. Keep stirring until the wine dissolved completely.
Now the
busy part starts: turn down the heat and add a bit of the veggie broth until
the rice is almost covered. You don’t need to stir the Risotto like crazy but
should stir it once and again until the veggie broth dissolved completely.
Go ahead
and repeat this step until the complete 400ml of broth are gone. Be sure to set
your stove to a medium temperature as otherwise the liquid will dissolve to
fast without actually cooking the rice.
Once the
Risotto is done – it should be moist but not too liquid or too dry (you’ll get
the feeling for the right texture after a few times) – add as much Parmesan as
you like (I usually add about 30gr directly and put more on the table so people
can add as much as they want).
The Parmesan will also soak up some of the
moisture of the Risotto. On your plate add some freshly grounded black pepper
and 2-3 slices of Prosciutto di Parma! I just love this dish and you?