Italy in a Dish
Transport your taste buds straight to the heart of Italy with "Italy in a Dish," a luscious risotto recipe that captures the soul of Italian cuisine in every bite. Creamy Arborio rice is simmered to perfection in a rich chicken stock with hints of dry white wine, creating a velvety base. This classic risotto is elevated with bursts of flavor from sautéed cherry tomatoes, fresh basil, and gooey mozzarella, while a delicate slice of prosciutto adds a savory finish. Topped with a sprinkle of Parmesan and garnished with vibrant basil, this comforting dish is as stunning as it is delicious. Perfect for intimate dinner gatherings or a weeknight indulgence, "Italy in a Dish" is a culinary love letter to the Italian table.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken stock
- 0.5 cups Dry white wine
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large, finely chopped Shallot
- 2 cloves, minced Garlic
- 1 cup, halved Cherry tomatoes
- 0.5 cups, loosely packed Fresh basil leaves
- 8 ounces, diced Fresh mozzarella
- 4 slices Prosciutto
- 0.5 cups Grated Parmesan cheese
- to taste Salt
- to taste Freshly ground black pepper
Instructions
In a medium saucepan, heat the chicken stock over low heat. Keep it warm but not boiling.
In a large skillet or heavy-bottomed saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped shallot and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Add the Arborio rice to the skillet and stir for 1-2 minutes to coat the grains and lightly toast them.
Pour in the dry white wine and stir until the liquid is mostly absorbed.
Ladle in warm chicken stock, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Repeat until the rice is creamy and al dente, about 20-25 minutes.
Meanwhile, in a small sauté pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the halved cherry tomatoes and a pinch of salt and pepper. Sauté for 4-5 minutes until the tomatoes soften and release their juices. Set aside.
Once the risotto is cooked, stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and half of the fresh basil leaves (torn into small pieces). Mix until well combined and season to taste with salt and pepper.
Plate the risotto, topping each serving with sautéed cherry tomatoes, cubes of fresh mozzarella, and a slice of prosciutto delicately draped over the top.
Garnish with the remaining whole basil leaves and serve immediately for a true taste of Italy in a Dish!
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 553 mg | 43% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
