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Risotto Giuseppe Verdi’s style

  • 41 minutes
  • Medium
  • First Courses
This dish was created by the French chef Henry-Paul Pellaprat (1869-1952) and dedicated to the Maestro.

Ingredients: Per 4 servings

  • ¾ lb Carnaroli rice
  • 2 oz butter
  • 3 oz mushrooms
  • 3 oz asparagus tips
  • 3 oz Prosciutto di Parma
  • 3 oz canned tomatoes
  • 3 ½ tablespoons cooking cream
  • 4 cups meat broth
  • 3 oz grated Parmigiano Reggiano cheese
  • ½ onion, thinly sliced


Clean and finely mince the onion.
Clean and thinly slice the mushrooms.
Clean and blanch the asparagus in salted water: cool them in water and ice.

Finely mince the Prosciutto.

Blanch the tomatoes, peel, seed and cut them into cubes.
In a pot melt ¼ of the butter, add the onion and slowly cook it until soft and golden.
Add the rice and toast it for about 1 minutes.

Add the stock, 1 ladle at the time, waiting until has been absorbed before adding the next one.
After 8/10 minutes add mushrooms, Prosciutto, asparagus and tomatoes.
Stir well, cook fopr another 2 minutes and add the cream.

When the rice is “al dente” (about 18 minutes) add butter and Parmigiano Reggiano cheese, stir well and cover with a lid. Let it rest for 2 minutes and serve.