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Tomato Basil Risotto with Prosciutto: A Culinary Delight

Risotto is an iconic dish in Italian cuisine, renowned for its creamy texture and rich flavours. One delightful variation is Tomato Basil Risotto with Prosciutto, combining the sweetness of ripe tomatoes, the aromatic freshness of basil, and the salty richness of prosciutto. This dish is not only a feast for the palate but also a visually stunning addition to any dinner table. Let’s dive into the ingredients and the preparation of this sumptuous meal.

Ingredients

For the Risotto:

• 300g Arborio rice
• 1 litre vegetable or chicken stock
• 250g ripe tomatoes, chopped (you may use cherry tomatoes for added sweetness)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 100ml dry white wine (optional)
• 60g Parmesan cheese, freshly grated
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Fresh basil leaves, roughly torn
• Salt and pepper to taste

For the Prosciutto:

• 100g thinly sliced prosciutto

Instructions

Step 1: Prepare the Stock

Begin by heating the vegetable or chicken stock in a saucepan over low heat. It’s important to keep the stock warm throughout the cooking process, as adding cold stock to the risotto will slow down the cooking.

Step 2: Sauté the Aromatics

In a large, heavy-based pan, heat the olive oil and one tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.

Step 3: Add the Rice

Add the Arborio rice to the pan, stirring to coat the grains with the oil and butter. Toast the rice for 2-3 minutes until it becomes slightly translucent. This step enhances the flavours and texture of the risotto.

Step 4: Deglaze with Wine

If using, pour in the dry white wine, stirring continuously until it has completely evaporated. This adds a depth of flavour to your risotto.

Step 5: Incorporate the Stock and Tomatoes

Begin adding the warmed stock, one ladleful at a time, to the rice. Stir constantly, allowing the liquid to be absorbed before adding the next ladle. After about 10 minutes, when the rice is halfway cooked, add the chopped tomatoes. Continue adding stock and stirring for another 10-15 minutes, or until the rice is creamy and al dente.

Step 6: Add Cheese and Seasoning

Once the rice is cooked to your liking, remove the pan from the heat. Add the remaining tablespoon of butter, the freshly grated Parmesan cheese, and the torn basil leaves. Stir thoroughly to combine and season with salt and pepper to taste.

Step 7: Prepare the Prosciutto

While the risotto is resting, heat a dry frying pan over medium heat. Add the slices of prosciutto and cook until they become crispy, about 2-3 minutes on each side. Once cooked, remove the prosciutto from the pan and place it on kitchen paper to absorb any excess fat.

Step 8: Serve

Spoon the creamy Tomato Basil Risotto onto plates or into bowls. Top with the crispy prosciutto and a few extra basil leaves for garnish. A final sprinkle of Parmesan cheese adds a touch of elegance.

Conclusion

Tomato Basil Risotto with Prosciutto is a splendid dish that showcases the harmony of flavour and texture in Italian cooking. Perfect for a weeknight dinner or an inviting gathering with friends, this risotto is sure to impress. The vibrant colours and aromatic scents will entice anyone who enters your kitchen. Pair it with a crisp green salad and a glass of white wine for a complete dining experience. Buon appetito!