Ingredients 1 very small White Onion Cleaned 1 tablespoon Sweet Butter 2 tablespoon Olive Oil 1 pound Rice Italian Arborio Preferred 1 teaspoon Lemon Peel Grated 1/4 pound Prosciutto Cut Into Thin Strips 1/4 cup Heavy Cream 12 ounce Beef Stock Heated 1/4 cup Parmesan Cheese Freshly Grated to taste Salt & Pepper pinch Thyme pinch Marjoram

Instructions
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.







NOTES : Courtesy of Paola Rossi, LA GREPPIA Restaurant, Parma, Italy. http://www.italianmade.com





This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 6 Servings
    

notes: 

Cuisine:

Main Ingredient: