One-Pot Tomato & Parmesan Risotto
with Crispy Prosciutto
Ingredients
- 3 oz Prosciutto
- 1 cup Carnaroli Rice
- 1 Yellow Onion
- 2 Scallions
- 1/4 lb Grape Tomatoes
- 2 Tbsps Mascarpone Cheese
- 1 oz Salted Butter
- 1/4 cup Grated Parmesan Cheese
- 1 Tbsp Verjus Rouge or Sherry Vinegar
- 1/4 tsp Crushed Red Pepper Flakes
From your pantry:
Instructions
-
Prepare the ingredients
- Wash and dry the fresh produce.
- Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.
- Thinly slice the scallions, separating the white bottoms and hollow green tops.
- Halve, peel, and small dice the onion.
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Crisp the prosciutto
- In a medium pot, heat a drizzle of olive oil on medium-high until hot.
- Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy.
- Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.
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Start the risotto
- In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot.
- Add the sliced white bottoms of the scallions and diced onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.
- Add the rice, tomato verjus or vinegar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the rice is coated.
- Add 2½ cups of water (carefully, as the liquid may splatter) and season with salt and pepper; stir to combine. Heat to boiling on high.
- Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite).
- Turn off the heat.
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Finish the risotto & serve your dish
- To the pot, add the mascarpone, butter, and half the parmesan. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired.
- Serve the finished risotto topped with the crispy prosciutto. Garnish with the sliced green tops of the scallions and remaining parmesan. Enjoy!
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