Prosciutto ham and mushroom risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Butter |
| 1 | tablespoon | Oil |
| 1 | Onion; finely chopped | |
| 1 | Clove garlic; crushed | |
| 8 | ounces | Risotto rice |
| ¾ | pint | Vegetable stock |
| ¼ | pint | White wine |
| 6 | ounces | Button mushrooms; sliced |
| 1 | Red pepper; de-seeded and | |
| ; finely diced | ||
| 4 | ounces | Prosciutto ham; finely sliced |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Single cream |
| Salt and freshly ground black pepper | ||
Directions
1. Melt the butter and oil in a large pan, and gently fry the onion and garlic for 2-3 minutes.
2. Stir in the rice and cook for 1 minute, then add the stock and wine.
Bring to the boil, cover and simmer gently for 20 minutes, stirring occasionally until the rice in tender and the liquid has been absorbed.
3. Add the mushrooms, pepper, ham, lemon juice, cream and seasoning to taste. Cook for 1-2 minutes then serve immediately. Converted by MC_Buster.
NOTES : An easy to make supper dish which combines traditional Italian ingredients.
Converted by MM_Buster v2.0l.