prosciutto risotto

Risotto is one of those truly amazing dishes that takes me back to my time spent in Italy during college. I used to do risotto for dinner at least once or twice a week. The only think I had more often was probably prosciutto (in sandwiches, in pasta...on it's own, just because). So when I recently came across a recipe for bacon risotto, I figured this would be a wonderful opportunity to combine the two together. Here's what you'll need:

• 1/4 pound prosciutto, sliced
• 5 cups chicken stock
• 2 tablespoons butter
• 1/2 onion, diced
• 4 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 2 large tomatoes (or several smaller ones), cut into 1/2" slices
• 1 bunch of basil, chopped
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Begin by cooking the prosciutto with just a little bit of olive oil in a large skillet over medium heat until browned, about 10 minutes. Drain and place on a paper towel to dry.

Meanwhile, bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.

In the same skillet as the prosciutto was in, heat 2 tablespoons of butter over medium-high heat. Add the onion and garlic and cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, about 2-3 minutes.

Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly (seriously, constantly). Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.

Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, tomatoes, basil and the reserved prosciutto. Season to taste with salt and pepper before serving.

This turned out amazing for Dan and I this past Sunday. We paired it with a tilapia, but it easily could've stood as a meal by itself. Definitely a must-try.

Bon chappétit!