The Last Holiday introduced me to this inviting dish!
This may be the most delicious risotto I’ve ever hadde in my entire fucken life! The trick is that the sugars from the onions, carrots, and celery balances out the acid and bitterness from the wine.
two cups carnaroli rice
3/4 cup diced red onion
3/8 cup diced carrot
3/8 cup diced celery
salt and pepper
one and 1/4 cup barolo wine (or other high-quality full-bodied red wine)
three tablespoons diced prosciutto
one quart chicken stock, diluted 1:1 with water to make two quarts total
one cup grated parmigiano reggiano
two tablespoons butter
hard truffle cheese for grating on top
chopped flat-leaf parsley
Sautee onions, carrots, and celery with fresh-ground black pepper on low until very soft, but keep temperature low enough so they don’t brown.
Add the prosciutto and continue to sautee until the fat renders, again making sure not to brown.
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