Italian Recipes
RISOTTO ALLE ERBE CON PROSCIUTTO DI PARMA ®

RISOTTO ALLE ERBE CON PROSCIUTTO DI PARMA ®

Risotto with Aromatic Herbs and Prosciutto di Parma ®

How to make the Risotto with Aromatic Herbs and Prosciutto di Parma ®:

Finely chop the onion. Melt the butter with the oil in a large casserole over medium heat, saute the onion, then add the rice, the aromatic herbs, and lemon peel. Slowly add the broth, a little at a time, stirring constantly. The broth should bubble gently as it settles into the risotto. Continue adding the broth a little at a time and stirring, lowering the heat if necessary.

Just five minutes before the risotto is ready, add Prosciutto di Parma ®, heavy cream and Parmigiano Reggiano cheese. Salt to taste. Serve hot.

Courtesy of Paola Rossi, LA GREPPIA Restaurant, Parma, Italy

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM