Risotto with Artichoke Hearts, Prosciutto and Red Bell Pepper
Serves 2
This is my go-to risotto recipe. It’s simple, colorful, and delicious.
Ingredients #
- 2 cups chicken stock
- 1/2 red bell pepper, cut into julienne strips
- 1/2 cup frozen artichoke hearts, thawed and cooked in a bit of butter
- 3 tbsp olive oil
- 1 onion, minced
- A 1/4-inch thick slice of prosciutto, cut into 1/4-inch dice
- 1 cup Arborio rice
- 1/3 cup dry white wine or vermouth
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp minced fresh parsley
- Salt, black pepper and white pepper to taste
Instructions #
In a small saucepan, dilute the broth with 2 cups of water and bring it to a simmer.
In a heavy saucepan, cook the bell pepper and artichoke hearts in 1 tbsp of olive oil over moderate heat for 2 minutes. Use a slotted spoon to transfer to a small bowl, and set aside.
Add the remaining oil to the saucepan and return to the heat. Add the onion and cook, stirring, until the onions are softened. Add the prosciutto and cook for another minute. Add the rice and cook, stirring, until the rice is coated with oil and quite hot.
Add the wine and cook, stirring constantly, over moderately high heat until the wine is absorbed completely.
Add 1/2 cup of warm stock and continue to cook, stirring constantly, until it’s absorbed before adding another 1/2 cup of stock. Proceed in this manner, always stirring, until only 1/2 cup of stock remains.
Stir in the vegetables and 1/3 cup of the remaining stock. Simmer, stirring, for 1 minute. At this point, the rice should be very creamy, but each individual grain should have the slightest al dente bite. If needed, add the remaining stock and cook, stirring, until absorbed.
Remove from heat and stir in the Parmesan and parsley. Season to taste with salt, pepper, and a pinch of white pepper. Serve at once.