I've been on a bit of a risotto kick since I got back from Italy in February. My experience at the Risottoria in Vicenza made me think outside of the box with regard to risotto. Why can't risotto be as varied as pasta?
At the start of the night, the risotto was going to be a plain, straightforward style that paired well with the main star, filet mignon. But as the risotto sat there, waiting to be finished, it struck me that normally we'd have a baked potato with all the fixings with our steaks.
Why can't I make a risotto with the customary garnishes of an American baked potato? Finish the risotto with sour cream, a heavy hand of chives and some fresh proscuitto.
5 tablespoons of butter
1 cup Arborio rice
3 cups chicken broth
1 cup Chardonnay
6 slices of prosciutto di Parma
1/3 cup of chives
1/3 cup of sour cream
salt and black pepper to taste
Add the butter to a medium high-heat saute pan and melt. Add the rice and cook, while stirring, for 5 minutes until the rice becomes translucent. Add the wine, increase the heat to high, and stir constantly. When the wine has been absorbed, lower the heat to medium and add a 1/2 cup of the hot chicken stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly (will take in upwards of 45 minutes), until the rice is nearly cooked. Remember, risotto is not meant to be mushy in texture, but have a hint of resistance.
When the rice is cooked, still hot and bubbling, but OFF HEAT and just before serving, add the chives, sour cream and prosciutto and stir together. Risotto is ready,