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Risotto with Prosciutto, Leeks, and Goat Cheese


It has been over a year since I first visited Beretta restaurant in San Francisco, and I still remember the incredible flavors of their risotto with prosciutto, leeks, and goat cheese.  This is still the best risotto I have tasted primarily because I am obsessed with goat cheese and leeks.  The sweet sautéed leeks and creamy goat cheese provided the perfect balance to the saltiness of the prosciutto.  After eating this risotto at Beretta, I have always wanted to try making my own version at home.  I used the same base risotto recipe from my Mushroom Risotto excluding the mushroom, pancetta and Parmesan, and replacing it with prosciutto and goat cheese.  The results were deliciously rich and creamy and I will be definitely making this again!  Thanks Beretta for the inspiration!

I served this with some Roasted Asparagus and Pan-Roasted Halibut with a Carrot and Pea Purée.

Also, try these other risotto recipes: Mushroom Risotto , Wild Mushroom and Asparagus Risotto, and Creamy Kabocha Squash Risotto 

Risotto with Prosciutto, Leeks, and Goat Cheese

Yields: 6-8 servings

Ingredients:

  • 6 C chicken broth
  • 1 T olive oil
  • 3 cloves garlic, minced
  • 1 large leek, halved and thinly sliced crosswise
  • 2 shallots, diced
  • 1/2 C onion, diced
  • 1 1/2 C Arborio rice
  • 1/2 C dry white wine
  • 3 T butter
  • 1/3 cup goat cheese
  • 2 oz prosciutto, torn
  • Kosher salt to taste
  • Ground black pepper to taste
  • Garnish: 3 T finely chopped scallions or chives

Directions:

In a saucepan, warm the broth over low heat.

Add 1 T olive oil to a large pot or wok and stir in the garlic, leeks, shallots, and onions.  Sauté until the onions are translucent, about 1 minute.

Add rice, stirring to coat with the oil for about 2 minutes.  When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.  Add 1/2 C broth to the rice, and stir until the broth is absorbed.  Continue adding broth 1/2 C at a time, stirring continuously until the liquid is absorbed and the rice is al dente, about 20 minutes.

Remove from heat, and stir in butter, goat cheese and prosciutto.  Season with salt and pepper to taste.  Sprinkle with some minced chives or scallions for garnish.

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