Thursday, December 3, 2009

Risotto of the Gods

2 tbsp. Butter
2 tsp. Garlic powder(or use fresh)
3 slices of Prosciutto, diced
1/2 lb. Arborio rice
1/2 c. White wine(Riesling or Gewürztraminer)

2-3 cans Chicken Broth
1/2 c. Heavy Cream
1 c. Parmesan cheese

Brown butter and garlic powder in a large skillet over medium heat; add prosciutto and rice, toss to coat; add wine and stir. Slowly add chicken broth to cover and simmer, stirring until most of the broth has been absorbed; repeat until all of the broth has been used or the rice is just tender, whichever comes first. Add the cream and continue cooking until just thickened, stir in cheese. The end result should be thick and creamy. Drink the remainder of the wine with dinner.

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