Risotto Con Carciofi Prosciutto E Peperone
Elevate your weeknight dinner with the vibrant flavors of **Risotto Con Carciofi Prosciutto E Peperone**, a creamy Italian masterpiece that combines tender Arborio rice with artichoke hearts, savory prosciutto, and sweet red bell peppers. This dish achieves perfect creaminess through the traditional risotto technique of gradually adding warm stock, creating a luscious texture infused with hints of white wine and garlic. The addition of Parmesan cheese and butter enhances its richness, while a garnish of fresh parsley adds a burst of freshness. Ideal for showcasing seasonal produce or elevating pantry staples, this risotto is a crowd-pleaser, ready in just 45 minutes and perfect for a cozy dinner or an elegant gathering. Bursting with Mediterranean flavors, this artichoke and prosciutto risotto is a must-try dish for lovers of authentic Italian cuisine.
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Recipe Information
Ingredients
- 300 grams Arborio rice
- 1 liter Chicken or vegetable stock
- 200 grams Artichoke hearts (fresh or canned)
- 100 grams Prosciutto (thinly sliced)
- 1 Red bell pepper (diced)
- 100 milliliters White wine
- 1 Shallot (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Extra virgin olive oil
- 30 grams Unsalted butter
- 50 grams Grated Parmesan cheese
- 10 grams Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat and keep warm throughout the cooking process.
Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the chopped shallot and garlic, and sauté for 2-3 minutes until softened.
Stir in the diced red bell pepper and cook for an additional 3 minutes until it begins to soften.
Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring frequently to coat the grains in the oil.
Pour in the white wine and cook for 1-2 minutes, allowing the alcohol to evaporate while stirring consistently.
Begin adding the warm stock one ladle at a time to the rice, stirring continuously. Wait until the stock is mostly absorbed before adding the next ladle.
After about 10 minutes of cooking, add the chopped artichoke hearts and continue adding the stock while stirring for another 10 minutes, or until the rice is creamy and cooked al dente.
Tear or chop the prosciutto into smaller pieces and stir it into the risotto. Cook for 1-2 minutes to warm the prosciutto.
Remove the skillet from heat and stir in the unsalted butter and grated Parmesan cheese. Mix until the risotto is rich and creamy.
Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
Serve immediately while warm and enjoy!
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 7150 mg | 311% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 10.6 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1843 mg | 39% | |
*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.
