Table of Contents
Servings: 4
Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth, kept warm
- 1/2 cup white wine (optional)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup mixed fresh herbs (basil, parsley, thyme), finely chopped
- 4 slices prosciutto
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
Prep the Prosciutto and Brussels Sprouts: Preheat your oven to 400°F (200°C). Arrange prosciutto slices on a baking sheet lined with parchment paper. On another baking sheet, toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Place both in the oven. Bake prosciutto until crispy (about 10-15 minutes) and Brussels sprouts until charred and tender (about 20-25 minutes). Set aside.
Start the Risotto: In a large pan, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes. Add Arborio rice, stirring to coat with oil, and toast for about 2 minutes. If using, pour in white wine and let it absorb.
Cook the Risotto: Gradually add warm broth to the rice, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding more. Continue this process until the rice is al dente and creamy, about 18-20 minutes.
Final Touches: Stir in lemon zest, lemon juice, Parmesan, and fresh herbs. Season with salt and pepper to taste. Mix well to combine.
Serve: Spoon the risotto onto plates. Top with charred Brussels sprouts and crumble crispy prosciutto over the top. Serve immediately.
Enjoy the creamy risotto with its vibrant lemon-herb flavors, enhanced by the salty crunch of prosciutto and the smoky char of Brussels sprouts. This dish marries traditional Italian cooking with a delightful twist, promising a unique culinary experience.
