Risottomouselinriceandprosciuttodish Recipes

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RISOTTO MOUSELIN (RICE AND PROSCIUTTO DISH)



Risotto Mouselin (Rice and Prosciutto Dish) image

Make and share this Risotto Mouselin (Rice and Prosciutto Dish) recipe from Food.com.

Provided by katia

Categories     Short Grain Rice

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

500 g round short-grain rice
1 1/2 liters water
150 g butter
2 large onions, minced
300 g parmesan cheese, granded
150 g goat cheese, cubed
250 g prosciutto, in thin slices
1/2 teaspoon fresh rosemary
1 tablespoon olive oil
pepper
salt

Steps:

  • Put the olive oil in a pot and add the onion and the pepper. Stir until softened.
  • Add the rice, stir for 2 minutes more and then add the water. Let it boil until the rice is done in medium heat (10 minutes).
  • When all the water is absorbed add the butter, little salt, the goat cheese, the rosemary and the parmesan.
  • Mix well and then arrange it in a pyrex dish.
  • Cover the rice with the prosciutto slices.
  • Serve it hot!

Nutrition Facts : Calories 824, Fat 44.6, SaturatedFat 27, Cholesterol 117.2, Sodium 1043.7, Carbohydrate 73.7, Fiber 3, Sugar 3.2, Protein 30.7

PORCINI AND PARMESAN RISOTTO



Porcini and Parmesan Risotto image

We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you don't want it too soft.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 9

2 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 ounce dried porcini mushrooms, rinsed
3 tablespoons butter
8 ounces mixed fresh mushrooms, such as cremini, shiitake (stems removed), and oyster, all cut into 1/2-inch pieces
Coarse salt and ground pepper
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan, plus more (grated or shaved), for garnish

Steps:

  • In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover.
  • In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside.
  • Reduce heat to medium-low. Add onion and 1 tablespoon butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
  • Add 2 cups of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, untilrice is al dente, about 25 minutes total (you may not need all the broth).
  • Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms;season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.

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