Golden Risotto with Mushrooms and Olives (and Crispy Prosciutto)
We’ll build a glistening, golden-hued risotto (thanks to some turmeric + olive oil) that is creamy and incredibly flavorful – the combination of impactful, aromatic ingredients really getting the chance to shine. From the salty prosciutto, briny olives, and earthy, glowing turmeric to the fruity, almost grassy Sicilian olive oil – the gorgeous finishing touch – this is a risotto that is easy to prepare yet impossible to forget.
- Yield: Serves 4 to 6 easily 1x
Ingredients
Units
Scale
- 2 tablespoons olive oil, plus more as needed
- 6 slices prosciutto
- 2 cups diced onion
- 12 ounces sliced mushrooms (any kind)
- 1.5 cups pitted green olives
- Salt and pepper, as needed
- 1 teaspoon turmeric
- 1 pound Arborio rice
- 3 garlic cloves, minced or grated
- 2 cups dry white wine
- 4 to 6 cups chicken stock, warmed
- 1/2 to 3/4 cup grated parmesan
- 3 tablespoons butter (or more to taste)
- 2 to 3 tablespoons extra virgin olive oil, for finishing
Serving Suggestion: fresh chopped green herbs
Instructions
- Place a large, deep pot over medium heat and add the 2 tablespoons of olive oil, followed by the prosciutto. Allow it to crisp and brown a bit, turning halfway through; about 1.5 to 2 minutes per side. Transfer to a plate and set aside for now.Â
- Add another couple teaspoons of olive oil to the pot (which still has all that great salty prosciutto flavor) and add the onion, mushrooms, and olives. Season to taste with salt and pepper, and add the turmeric. Cook (stirring occasionally) until the veggies are tender, about 5 minutes.Â
- Add the rice and garlic and saute for about a minute.
- Deglaze the pot with one cup of the wine, stirring and allowing it to almost completely evaporate before adding the second cup.Â
- Add the chicken stock, one ladleful at a time, stirring well in between each addition and allowing it to cook away/evaporate almost entirely between each addition. This process is simple, but will take about 25 to 30 minutes, total. You want to stir the rice a lot, to awaken the starches which will create a beautifully creamy risotto. The key is to end up with perfectly cooked rice and a risotto that will easily slide across the plate once served (i.e. not too dry). If it’s too dry/thick, just keep adding more warm stock until you get a smooth, creamy consistency.Â
- To finish, stir in the parmesan and butter, allowing both to melt. Sprinkle with fresh herbs and the crispy prosciutto. Lastly, drizzle a generous amount of Olive Oil all over the risotto. Enjoy.