Green olive and prosciutto risotto
Delight your taste buds with our Green Olive and Prosciutto Risotto recipe. This rich and savory dish combines creamy risotto with the tangy flavor of green olives, the saltiness of prosciutto, and the nutty goodness of parmesan cheese. Perfect for a cozy dinner, this dish is also elevated with a dash of white wine and fresh parsley. Ready in no time, it's the ultimate comfort food with a gourmet twist.
Cook time 25 min
Prep time 15 min
Ingredients:
2 cups chicken gravy1 tbsp butter
1 onion
2 garlic cloves
1 cup white rice
1/3 cup white wine
1 short spray cooking spray oil
3 slices prosciutto
1 cup olives
1/2 bunch fresh parsley
1/2 cup grated parmesan cheese
Green olive and prosciutto risotto is a flavorful and creamy Italian dish that combines the rich tastes of prosciutto, green olives, and white wine. This dish is perfect for a cozy evening meal and will impress with its delicate balance of flavors.
Instructions:
- In a large pan, add 1 tablespoon of butter and melt over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another 1 minute, stirring frequently.
- Add the white rice to the pan and stir well to coat each grain with butter. Cook for about 2 minutes until the rice is lightly toasted.
- Pour in 1/3 cup of white wine and cook, stirring continuously, until the wine is fully absorbed by the rice.
- Begin adding the warm chicken gravy to the rice mixture one ladle at a time, stirring continuously. Wait until each ladle of gravy is absorbed before adding the next. This process will take about 18-20 minutes. The rice should be creamy and al dente once all the gravy is incorporated.
- While the risotto is cooking, heat a small non-stick skillet over medium heat and give it a short spray of cooking spray oil. Add the chopped prosciutto and cook until slightly crispy, about 3-4 minutes. Set aside.
- Add the sliced green olives to the same skillet and warm them for 1-2 minutes. Set aside.
- Once the rice is cooked to perfection, stir in the crispy prosciutto and warmed olives.
- Add half of the finely chopped parsley and half of the grated parmesan cheese. Stir well to combine.
- Serve the risotto hot, garnished with the remaining parsley and parmesan cheese.
Tips:
- Ensure you use warm chicken gravy for a smoother risotto.
- Finely dice the onion and garlic to ensure they cook evenly and blend into the risotto.
- Use Arborio or another short-grain rice to achieve the creamy texture typical of risotto.
- Add the chicken gravy gradually, one ladle at a time, to allow the rice to absorb the liquid fully and release its starches.
- Continuously stir the risotto while adding the broth to help develop its creamy consistency.
- Finely chop the parsley and stir it in at the end to maintain its fresh flavor and vibrant color.
- Season the risotto to taste with salt and pepper, keeping in mind that prosciutto and parmesan can be quite salty.
Congratulations! You've created a deliciously rich and creamy green olive and prosciutto risotto. This dish is not only packed with flavor but is also a wonderful way to bring a touch of Italian cuisine into your home. Enjoy your meal!
Nutrition per serving
6 ServingsCalories 300kcal
Protein 8g
Carbohydrates 40g
Fiber 1.70g
Sugar 1.50g
Fat 11g
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