(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

You are here > Home > Recipes

Potatoes, Rice, Pasta, etc.Rice Recipes pg 1RISOTTO Recipes >>>>> >  Risotto with Tomatoes, Prosciutto


FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Serves 6

Arborio is a short grain rice from the Po River valley in northern Italy and is used in risotto. Risotto is a northern Italian classic dish in which the rice is gently cooked with small amounts of liquid added a little at a time. It should end with a creamy consistency, but be firm to the bite. This dish displays a bright, summery tomato color and flavor, accented with delicate sweet green peas. Serve as an entrée with a simple green salad.

• 2 T. tomato paste
• 6 cups canned light chicken broth
• 2 T. olive oil
• 4 T. butter
• 1 large leek, all but 2 inches of greens, thinly sliced and washed
• 2 cups Italian Arborio rice
• 1 cup dry white wine
• 4 medium firm, ripe, Florida tomatoes, peeled, seeded and diced
• 1 10-ounce package frozen peas
• 1 pound prosciutto, thinly sliced and julienne
• 1/3 cup Parmesan cheese, grated
• 4 T. Italian parsley, finely chapped
• Salt and freshly ground black pepper

Mix the tomato paste and chicken broth in a medium-sized saucepan. Keep warm over medium-low heat.

In a large skillet warm the olive oil and butter together over medium heat.

When the butter foams, add slices of leek, cook until soft and tender.

Add rice and stir until well coated.
Add wine and stir until it is almost absorbed.
Add ½ cup of the chicken broth, and stir until broth is almost absorbed, Continue stirring the rice adding remaining broth ½ cup at a time, for 10 to 20 minutes.

The result should be very creamy but firm to the bite.

Add tomatoes, peas, prosciutto and Parmesan to the rice.
Salt and pepper to taste and cook for another 4 to 5 minutes.

Stir in Parmesan cheese and parsley and serve immediately.

Florida Tomato Commission


  RISOTTO Recipes >>>>>   |   General Risotto Cooking Rules   |   Apple Risotto   |   Artichoke and Spinach Risotto   |   Asparagus & Scampi Risotto   |   Baked Risotto Primavera   |   Beef and Broccoli Risotto   |   Butternut Squash Risotto   |   Carrot Risotto   |   Champagne Risotto   |   Chicken Risotto   |   Cilantro Cream Risotto w/Shrimp   |   Corn Cheddar Risotto w/Shrimp   |   Crab Risotto   |   Crab Squash & Asiago Risotto   |   Cranberry Vegetable Risotto   |   Crawfish Risotto   |   Creamy Risotto   |   Creamy Risotto with Dried Plums   |   Four Cheese Risotto   |   Fresh Asparagus Risotto   |   Garlic and Corn Risotto   |   Healthy Saffron Risotto with Asparagus   |   Lemon and Chive Risotto   |   Mushroom Risotto   |   Mushroom Barley Risotto   |   Mushroom & Gorgonzola Risotto   |   Proscuitto & Green Pea Risotto   |   Pumpkin Risotto   |   Red & Green Risotto   |   Risotto Bianco (White Risotto)   |   Risotto with Broad Beans   |   Risotto Milanese   |   Risotto with Peas & Asparagus   |   Risotto with Tomatoes, Prosciutto   |   Roasted Butternut Squash Risotto   |   Roasted Sweet Potato Risotto   |   Saffron Risotto with Peas   |   Shrimp Risotto   |   Spring Onion & Herb Risotto   |   Squash & Sage Risotto   |   Sweetcorn Risotto   |   Tangy Tomato & Lemon Risotto   |   Tomato & Sausage Risotto   |   Wild Mushroom Risotto  |   Winter Squash Risotto  
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages