Risotto Giuseppe Verdi’s style
This dish was created by the French chef Henry-Paul Pellaprat (1869-1952) and dedicated to the Maestro.
Time
45 minutes
Difficulty
Medium
Course
First Courses
Italian Region
Ingredients
Servings 6
- 1 lb Carnaroli rice
- 5 oz butter
- 3 ½ oz mushrooms
- 3 ½ oz asparagus tips
- 3 ½ oz ham
- 3 ½ oz canned tomatoes
- ½ cup single cream
- 1 cup meat broth
- grated Parmigiano Reggiano cheese to taste
- ½ onion, thinly sliced
Preparation
25 minutes preparation + 20 minutes cooking
In a saucepan, stir-fry some chopped onion in butter until golden; add the mushrooms, sliced, the asparagus tops, the prosciutto, julienned, and the peeled tomatoes, chopped.Add the rice and allow the liquid to dry a little, then baste with stock; when half cooked, gently stir in the cream. Once the risotto is ready, remove form the heat and stir in a knob of butter and grated cheese; then serve.
