Risotto with Red Wine, Leek, and Prosciutto

Wonderfully creamy, light, and rich in flavor. This is a delicious risotto with leek, prosciutto, and red wine, perfect for lunch or dinner.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 220 g Butter, unsalted

  • 750 g Leek

  • 2 pod Garlic, fresh

  • 250 g Rice, white, short grain

  • 1.5 dl Alcohol, Wine, Red

  • 1.5 l Soup base, chicken, cube

  • 10 slice Meat, pork, smoked bacon

  • 60 g Cheese, Parmesan, grated

  • pieces Basil, fresh

Steps

  1. Clean the leek, wash it thoroughly, and roughly chop it. Do the same with the garlic. Cut the prosciutto into strips and grate the Parmesan cheese.

  2. In a heavy-bottomed pot, melt half of the butter, add the leek and garlic, and sauté until the leek softens.

  3. Add the rice, mix well, and pour in the wine. Once all the wine is absorbed, start adding the chicken broth one ladle at a time. Add the next ladle only when the rice has completely absorbed the liquid from the previous one. After 10 minutes, you can alternate between adding a ladle of broth and a ladle of wine, or you can stick to just the broth. As desired.

  4. In a separate pot, quickly sauté the prosciutto in a tablespoon of butter and drizzle with a good vinegar (balsamic vinegar works too). Don't overdo the vinegar; a heaping tablespoon will be just right.

  5. After about 20 minutes, the rice will be cooked. Remove the pot from the heat and stir in the remaining butter, prosciutto, basil, and Parmesan. Serve the prepared risotto on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 256.05 kcal
  • Fat: 16.09 g
    • Saturated Fat: 9.47 g
  • Carbohydrates: 22.72 g
    • Sugars: 1.6 g
  • Protein: 3.86 g
  • Fiber: 0.51 g

Advice

If you dont have broth or stock, you can use a bouillon cube dissolved in 1.5 liters of hot water.