Recipes

Truffled Risotto with Mushrooms, Prosciutto and Mascarpone

  • Servings: 2
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/2 oz. dried mushrooms (buy the best you can afford and that are available in your market)
  • 2 Tablespoons butter
  • 3 Tablespoons minced onions
  • 2 oz. diced baby portabella mushrooms
  • 1 cup Arborio rice
  • 3 cups (approximately) low sodium chicken or beef broth (heated until boiling hot)
  • 3 Tablespoons mascarpone
  • 1/3 cup grated parmesan cheese
  • 1-1/2 oz. julienned prosciutto
  • 1/4 cup heavy cream
  • 1/4 teaspoon black pepper
  • Salt as needed
  • 10 large spears of asparagus

Directions

1. Cook asparagus in boiling salted water until al dente. Remove and plunge in ice water. When the asparagus is cold, remove from the water and reserve.

2. Soak dried mushrooms in hot water for several hours until softened. Remove from water and dice. Reserve.

3. In a saute pan, saute portabellas and onions in butter until the mushrooms and onions are lightly browned and cooked through. Add dried mushrooms and cook for another minute.

4. Add the rice and continue to cook over moderate heat for another 2 min., stirring constantly. Add 1 cup of hot broth. Cook over moderate to low heat, stirring periodically with a wooden spoon until the stock is absorbed.

5. Continue to add the broth in 1/2 cup increments, adding more when the previous amount of broth is almost completely absorbed by the rice. Stir frequently, but gently as not to break the grains of rice.

6. While the risotto is cooking, whip the heavy cream until just firm. Add black pepper and a pinch of salt to the cream. Reserve.

7. When the rice is al dente, add mascarpone, parmesan, and black pepper and salt to taste. Heat a few more moments. If the risotto is too stiff, add more liquid.

8. Whip the cream

9. Heat asparagus in a saute pan with a small amount of water and butter.

10. To serve, place asparagus on a plate. Top with risotto, followed by prosciutto and finally the black pepper whipped cream. Any additional risotto can be refrigerated and reheated later.

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