White risotto with thyme, sliced prosciutto, and goat cheese
- Mary French, Cambridge
Recipe courtesy of chef Reno Hoxhallari
5 cups stock (chicken, fish, or vegetable)
1 tablespoon of olive oil
1 medium Spanish onion, finely chopped
14 ounces Arborio rice
1 1/2 cups dry white wine
Salt and fresh ground black pepper to taste
5 tablespoons unsalted butter
4 ounces grated Parmesan cheese
Hand full of fresh thyme, de-stemmed
7 thin slices of prosciutto di parma
5 ounces goat cheese, crumbled
1. Heat the stock to boiling.
2. In a separate pan heat the olive oil until hot, but not boiling. Add onions and cook slowly on low heat for 1-2 minutes. Add rice and turn up the heat to high and stir for one minute. Add the wine and keep stirring until the alcohol evaporates.
3. Add one ladle of hot stock to rice along with a pinch of salt and thyme. Keep the heat at medium-low. Stir in additional ladles of stock one by one until absorbed for 15-20 minutes until the rice is soft but still al dente. Make sure to continuously stir the risotto.
4. Remove risotto from heat and stir in butter and parmesan very gently. Let sit for 3 minutes.
5. Spoon the risotto over serving plate and lay slices of prosciutto on top. Crumble the goat cheese on top like little clouds and garnish with fresh thyme.