*  Exported from  MasterCook  *
 
                      RISOTTO WITH PROCIUTTO AND LEMON
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Italian
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Lemon Peel -- julienne
    4       tb           Unsalted Butter
      3/4   c            Onion -- finely chopped
    1                    Garlic Clove -- bruised
    2       oz           Paper-Thin Slices Of
                         Prosciutto -- chopped *
    1       c            Arborio Rice -- (plus 2 Tbsp
      1/2   c            Dry White Wine
    3 1/2   c            Chicken Stock -- (about)
      1/2   c            Freshly Grated Parmesan
                         Cheese
 
   Blanch lemon peel in small saucepan of boiling water
   15 seconds. Drain. Repeat blanching process twice
   using fresh water each time. Alternatively, place peel
   in heat proof bowl. Pour boiling water over and let
   stand 15-20 seconds. Repeat as above.
   
   Melt 2 tablespoons butter in a large heavy saucepan
   over medium heat. Add onion and saute until
   translucent, about 5 minutes. Add garlic and half the
   prosciutto and saute 2 minutes. Remove garlic and
   discard. Add rice and stir 1 minute. Add 1/2 cup wine
   and cook until evaporated, stirring constantly, about
   5 minutes.
   
   Meanwhile, bring the chicken stock to a simmer in a
   saucepan. Reduce heat to low. Cover and keep warm.
   
   Add 1/2 cup stock to rice, reduce heat and simmer
   until liquid is absorbed, stirring frequently.
   Continue adding remaining stock a half cup at a time
   in the same manner, allowing each addition to be
   completely absorbed before adding the next half cup.
   This should take about 25 minutes. Stop adding stock
   if the rice begins looking really mushy. It should be
   tender but still slightly firm to the bite.
   
   Remove from heat. Mix in remaining 2 tablespoons of
   butter, then the parmesan, lemon peel and remaining
   prosciutto. Garnish with paper- thin slices of lemon
   and/or a few julienne slices of prosciutto, if desired.
   
   *When I make this, I use close to 1/4 lb. of
   prosciutto because I *love* prosciutto and I also like
   to have a little left over for garnish as above.
   
   Recipe By     : Patricia Williams <PIE@TWC.EDU>
  
 
 
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