Risotto con i porri foderato al prosciutto crudo

The idea of this dish came while speaking with a chef from a restaurant in Isola the Scala, a nearby town which is famous for its cultivation of Vialone nano rice and their annual Rice Fair. Isola della Scala is full of restaurants and trattorias where the main dish is risotto all’isolana, however each restaurant also serves their own risotto specialty. The chef told me that other than the famous risotto all’isolana, her risotto with leeks and wrapped in prosciutto always has a great success when served. She didn’t give me any recipe but it was so simple that I thought about trying to wing it. It’s too bad I waited for two years to finally put thoughts into action. Why do I always wait for so long? Why do I deprive myself of such good food? I don’t know why but I have to work more on this particular issue.

Going back to the risotto. When I tasted it I couldn’t imagine it would have been so good. The leeks give the risotto a delicate taste compared to the usual onions while the prosciutto enriches and completes the flavor. Not to mention how well the dish presents itself to your guests. I’m really happy about adding this new risotto recipe to my already long list of favorites. As you might know my family has a particular passion or maybe closer to obsession for risotto, so we’re always thrilled when we discover new recipes.

Ingredients

1-3/4 cups/11 oz./ g. 320 rice Vialone nano, Carnaroli or Arborio
2 cups thinly sliced leeks, white and light green parts only
3 Tbsp. unsalted butter
1. Tbsp. E.V.O. oil
6 cups/1.6 liter vegetable broth
1/3 cup freshly grated parmigiano cheese
8 thin slices of prosciutto for the wrapping

You also need a medium size bowl to prepare the rice bundles

Instructions

1. Slice the leeks, only the white and light green parts. Melt 2 Tablespoons butter and 1 Tablespoon olive oil in a non-stick pan, add the leeks and saute until soft, about 15 minutes. If they get too dry add few spoons of water. Lightly salt the leeks while cooking.
2. Add the rice and mix until well combined, pour few ladles of vegetable broth and mix the rice with a wooden spoon. When the rice starts to get dry again, add a little bit more broth and mix to avoid sticking. Don’t add too much broth at the time.
3. When rice is cooked but still firm, turn the stove off, add 1 Tablespoon butter and the parmigiano cheese. Combine well and cover, let it sit for few minutes.
4. In the meantime take one bowl lay one slice of prosciutto vertically and an other one horizontally in a cross-like shape. With a small ladle, take a portion of the risotto, like a baseball size, and place it on the prosciutto. Gently fold the prosciutto hanging on the edge of the bowl over the risotto.
5. Carefully turn the bowl upside down over the plate holding the prosciutto bundle with your hand and sliding it onto the plate. Prepare the other bundles as well and serve the risotto immediately to your guests.