Your Recipes - 2009 Recipe Contest
Green and White Risotto
Submitted by: Gregoria, Weston, FL, Housewife
Number of servings: 4
Prosciutto di Parma
Fresh Basil Leaves
Make risotto in traditional method spooning in the heated chicken stock a ladel at a time until al dente.
Add in spoonsfulls of Mascarpone until risotto is white and creamy.
In separate pan sautee the Prosciutto & canadian bacaon until slightly crisp- then drain excess oil, chop coursely, and hold in wrapped cloth.
Stir in the prosciutto & bacon into the risotto, add two pinches of smoked paprika,
and then sprinkle generous quantity of chopped (chiffonade) of fresh basil.
Serve and enjoy with a chilled Pomino Bianco!
View food pairing tips for Frescobaldi wines.