From ToAngela@OreganoFromItaly.com Tue Jan 3 16:09:51 2006 Date: 29 Dec 2005 10:46:04 GMT From: "OreganoFromItaly.com" Newsgroups: rec.food.recipes Subject: Risotto alle Erbe con Prosciutto Followup-To: rec.food.cooking, rec.food.recipes Risotto alle Erbe con Prosciutto Risotto with Aromatic Herbs and Prosciutto di Parma 1 very small white onion, cleaned 1 Tbsp. (1/2 ounce) sweet butter 2 Tbsp. olive oil 1 pound rice, preferably Italian Arborio 1 tsp. grated lemon peel 1/4 lb. Prosciutto di Parma, cut into thin strips 1/4 cup heavy cream 12 ounces beef stock, heated 1/4 cup freshly grated Parmigiano-Reggiano cheese Salt Pepper Pinch of thyme Pinch of marjoram Finely chop the onion. Melt the butter with the oil in a large casserole over medium heat, saute the onion, then add the rice, the aromatic herbs, and lemon peel. Slowly add the broth, a little at a time, stirring constantly. The broth should bubble gently as it settles into the risotto. Continue adding the broth a little at a time and stirring, lowering the heat if necessary. Just five minutes before the risotto is ready, add Prosciutto di Parma, heavy cream and Parmigiano Reggiano cheese. Salt to taste. Serve hot. Serves 6. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/