Steps to Prepare Ultimate Mushroom risotto with crispy prosciutto

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We hope you got insight from reading it, now let's go back to mushroom risotto with crispy prosciutto recipe. You can cook mushroom risotto with crispy prosciutto using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Mushroom risotto with crispy prosciutto:

1. Provide of chestnut mushrooms.
2. Provide of white onion.
3. Prepare of garlic.
4. Prepare of Olive oil.
5. Provide of Salt and pepper.
6. Prepare of Risotto rice.
7. Prepare of creme fraiche.
8. Take of Vegetable stock pot.
9. Use of butter.
10. Take of Parmesan cheese.
11. Prepare of water.

Steps to make Mushroom risotto with crispy prosciutto:

1. Chop one punnet of chestnut mushrooms and one white onion. Sauté onions in a pan with a little olive oil until they become slightly translucent then add mushrooms. Stir continuously until mushrooms have softened..
2. Using a garlic press, press garlic into the pan and mix around - cook for a few minutes until the garlic cooks into the mixture. Season with salt and pepper.
3. Add in a knob of butter and mix around, meanwhile boil the kettle and melt one vegetable stock cube into a litre of water. Add 400 grams of risotto rice to the pan and mix around until the edges of the rice looks sightly translucent..
4. Add all of the stock to the rice (this is a cheats way especially if you are a busy person) and 1 tsp if dried thyme. Bring to the boil and then simmer until rice is al dente - around 20-25 mins). NB if the water evaporates top up gradually until rice is cooked..
5. Once rice is almost cooked stir in the creme fraiche and a healthy grating of Parmesan cheese and season to taste. Around 30g but feel free to be as liberal as you like to taste!.
6. Cut up 4 slices of prosciutto, when the rice is ready quickly pan fry the prosciutto on a high heat with a little olive oil until crispy..
7. Serve in bowls with more grated Parmesan and topped with the crispy prosciutto! Enjoy!.

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