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ENTRÉES<br />
PARMA RISOTTO<br />
CHEF RYAN HARDY | COOK TIME 45 MIN. | MAKES 2 SERVINGS<br />
Ingredients<br />
• 2/3 cup (140 g) - Acquerello risotto<br />
(short grain)<br />
• 2 tsp - fennel & onion soffritto<br />
• 1/3 cup (3 oz) - white wine<br />
• 3 cups - Prosciutto di Parma stock<br />
• 2 tbsp - butter, unsalted<br />
• 1/4 cup (2 oz) - rendered Prosciutto di<br />
Parma fat<br />
• 4 tbsp - grated Parmigiano Reggiano<br />
• 2 pinches of finely chopped parsley<br />
• 2 oz - crispy Prosciutto di Parma<br />
• 2 pinches of rosemary needles, fried<br />
• 2 pinches of freshly cracked black<br />
pepper<br />
Directions<br />
1. Make a prosciutto stock with the bone and/or skin. Set aside.<br />
2. Crisp the Prosciutto. Bake in the oven at 400°F for 10-12 minutes.<br />
3. In a rondeau or shallow pot, over medium high heat, lightly<br />
sauté the soffritto. Add rice to pan and toast. Add white wine to<br />
deglaze. Add prosciutto stock, approximately 1/2 cup at a time<br />
and cover with a lid. Reduce to a simmer and add stock each<br />
time the rice has absorbed the liquid. Once the risotto is al dente,<br />
remove from heat and allow to rest for 2 minutes.<br />
4. Add butter, prosciutto fat, and grated Parmigiano Reggiano<br />
off heat while constantly stirring. Stir in parsley and half the<br />
prosciutto crumble until evenly distributed. Once plated, sprinkle<br />
with rosemary, black pepper, and the remaining prosciutto<br />
crumble.<br />
5. Garnish with shaved Parmigiano Reggiano.<br />
Featuring:<br />
PROSCIUTTO DI PARMA<br />
SKU # BC701703<br />
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