Family recipes
Ruas Bastos
Search
Recipes
Fridge
Index
EN
Português
English
Sign in
Recipes
/
Side dishes
/
Parma ham risotto with mushrooms and sun-dried tomatoes
Chapter IX ·
Side dishes · Nº 368
Parma ham risotto with mushrooms and sun-dried tomatoes
13 ingredients
5 steps
Ingredients
Method
Ingredients
For
300 g
rice
, arborio
½
onion
2 tablespoons
olive oil
200 ml
chicken broth
200 ml
white wine
, dry
1 leaf
bay leaves
200 g
prosciutto di Parma
, sliced
150 g
button mushrooms
, fresh
100 g
butter
, unsalted
100 g
parmesan
, grated
salt
, to taste
8
sun-dried tomatoes
, cut into strips
200 ml
water
Add to shopping list
Method
Tap a step to check it off
1
Coat a pot with olive oil and sauté the onion in the oil for 2 to 3 minutes. Add the arborio rice to the same pot and lightly toast for the same amount of time.
2
Add the white wine and the bay leaf and cook slowly for 2 minutes. Add the chicken broth and let it simmer gently for 3 minutes.
3
Let the rice rest with the pot covered for 15 minutes and set aside.
4
In another pot, sauté the Parma ham in olive oil with the mushrooms, without browning. Add the rice to the pot with the mushrooms and Parma ham. Add 100 ml of water to the pot and mix.
5
Check the doneness of the rice, add water and mix until it's no longer hard. Stir the cheese and butter into the risotto and mix well. Add the sun-dried tomatoes and serve.
From the same chapter
Side dishes · Nº 331
Piedmontese-style rice
Side dishes · Nº 333
Rice with lentils
Side dishes · Nº 334
Rice with apples
← Previous
Parmesan risotto with herbs
Next →
Piedmontese risotto
Recipes
Fridge
Index