Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 1 bulb fennel, cleaned and chopped
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable stock
- 1 cup dry white wine
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 4 ounces thinly sliced prosciutto
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Begin by warming the stock in a saucepan over low heat, ensuring it remains hot but not boiling.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and chopped fennel, sautéing until they become tender and fragrant, approximately 5 minutes.
- Incorporate the Arborio rice into the skillet, stirring for a minute or two to lightly toast the grains.
- Add the dry white wine to the skillet, stirring continuously until it is nearly evaporated.
- Gradually introduce the warm stock to the rice, one ladle at a time, stirring often. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes, resulting in a creamy texture with the rice still slightly firm.
- Once the rice reaches the desired consistency, mix in the lemon zest, lemon juice, and Parmesan cheese. Adjust seasoning with salt and pepper, then remove from heat and cover to keep warm.
- In a separate skillet, cook the prosciutto over medium heat until it becomes crispy, about 4-5 minutes. Transfer to paper towels to drain excess fat.
- To serve, ladle the risotto into bowls, topping each with the crispy prosciutto and a sprinkle of fresh parsley.
Notes
- For an extra creamy finish, consider stirring in an additional ¼ cup of Parmesan cheese just before serving.
- For a vegetarian alternative, simply omit the prosciutto and use vegetable stock instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 20mg