Looking for a recipe for risotto with tomato, prosciutto, rocket and feta?!
Looking for a recipe for risotto with tomato, prosciutto, rocket and feta?
Answers:
2 T. tomato paste
? 6 cups canned light chicken broth
? 2 T. olive oil
? 4 T. butter
? 1 large bunch of rocket washed
? 2 cups Italian Arborio rice
? 1 cup dry white wine
? 4 medium firm, ripe, Florida tomatoes, peeled, seeded and diced
? 1 10-ounce package frozen peas
? 1 pound prosciutto, thinly sliced and julienne
? 1/3 cup feta cheese, grated
? 4 T. Italian parsley, finely chapped
? Salt and freshly ground black pepper
Mix the tomato paste and chicken broth in a medium-sized saucepan. Keep warm over medium-low heat.
In a large skillet warm the olive oil and butter together over medium heat.
When the butter foams, add rocket, cook until soft and tender.
Add rice and stir until well coated.
Add wine and stir until it is almost absorbed.
Add ? cup of the chicken broth, and stir until broth is almost absorbed, Continue stirring the rice adding remaining broth ? cup at a time, for 10 to 20 minutes.
The result should be very creamy but firm to the bite.
Add tomatoes, peas, prosciutto and feta to the rice.
Salt and pepper to taste and cook for another 4 to 5 minutes.
Stir in and parsley and serve immediately.