Risotto With Mascarpone And Prosciutto Recipe

Name: Risotto With Mascarpone And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups low sodium chicken broth; 4 ounces prosciutto thinly sliced; 4 tablespoons unsalted butter; 1/2 cup shallots finely chopped; 1 cup arborio rice; 1/3 cup dry white wine; 3 tablespoons fresh parsley minced; 3 tablespoons fresh chives minced; 1 1/2 teaspoons fresh marjoram minced, or thyme; 1 cup grated Gruyere cheese; 1/3 cup mascarpone cheese

Servings: persons

3 cups low sodium chicken broth
4 ounces prosciutto thinly sliced
4 tablespoons unsalted butter
1/2 cup shallots finely chopped
1 cup arborio rice
1/3 cup dry white wine
3 tablespoons fresh parsley minced
3 tablespoons fresh chives minced
1 1/2 teaspoons fresh marjoram minced, or thyme
1 cup grated Gruyere cheese
1/3 cup mascarpone cheese

1
Preheat oven to 400F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8-10 minutes; set aside.
2
Heat 2 tbsp butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2 cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20-25 minutes. Remove from heat.
3
Combine the parsley, chives, and marjoram in a bowl. Add all but 1 tbsp of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tbsp butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide risotto among bowls and top with prosciutto and reserved herbs.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups low sodium chicken broth, 4 ounces prosciutto thinly sliced, 4 tablespoons unsalted butter, 1/2 cup shallots finely chopped, and more.

Yes, Risotto With Mascarpone And Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Mascarpone And Prosciutto

How did you like this recipe?

Frequently Asked Questions