I was so excited by my success with risotto last week that I decided to give it another go tonight. Have you ever made an awesome meal, attempted it again and completely failed in replicating it's awesomeness? Yeah, that didn't happen to me tonight. If anything, this risotto was even better!
I concocted my own version of last week's recipe tonight. Let's call it "3 P Risotto." (Disclosure: most of the ingredient measurements are estimated. I eyeballed the majority of this recipe.)
Risotto with Prosciutto, Portabellas and Peas (3 P Risotto)
2 cups chicken broth
2/3 cup Arborio rice
4 tablespoons butter, divided
1/2 white onion, finely chopped
1/2 cup white wine
3 thing slices prosciutto, cut into strips
1 cup baby portabella mushroom, sliced
1/2 cup frozen peas
1/2 cup grated parmesan cheese
Bring chicken broth to a simmer in a small saucepan. Reduce heat to low, cover and keep warm.
Melt 1 tablespoon butter in a skillet over medium heat. Add onion and salt and sautee until soft, about 5 minutes. Add risotto and cook, stirring often, until edges of rice become translucent. Add wine and cook, stirring occasionally, until liquid has been completely absorbed.
Add 1 cup chicken broth to risotto and cook, stirring occassionally, until liquid has been almost completely absorbed. Add additional chicken broth, one ladle at a time, stirring and simmering after each addition. Simmer until risotto is tender, about 10 to 12 minutes.
Meanwhile, melt 2 tablespoons of butter in another skillet. Add prosciutto and cook until slightly crispy. Add mushrooms and cook until soft.
Remove risotto from heat and quickly stir in remaining tablespoon butter and parmesan cheese. Gently fold in prosciutto, mushrooms and peas. Return to heat, cover and simmer until heated through, about 5 minutes.
I seriously don't understand why I haven't been making risotto forever. Honestly, once you get the basic preparation down, the possibilities are endless. You can add just about any veggie or protein and have a practically gourmet meal in just half an hour.
Speaking of gourmet meals, you have to watch this video. Now, you all know that I LOVE my dogs, but filet mignon? Come on.