Tomato & Prosciutto Risotto
Ingredients
Method
In a large pan, add tomatoes and extra virgin olive oil and cook until they start to pop. Remove the tomatoes from the pan and set them aside.
Add garlic, wine and risotto to the same pan and cook until wine is absorbed. While risotto is cooking, add canned tomatoes and stock to a blender and blend until combined.
Begin adding ladles of the liquid into the pan, stirring until the liquid is absorbed and rice for approximately 20 minutes or when the rice is cooked.
Add torn pieces of D'Orsogna Prosciutto, olive tapenade and parmesan into the pan then cover for a few minutes or until the parmesan has melted.
Drizzle with extra olive oil and sprinkle the pan-fried tomato and basil leaves on top. Serve in bowls and top with extra parmesan.
Ingredients
Directions
In a large pan, add tomatoes and extra virgin olive oil and cook until they start to pop. Remove the tomatoes from the pan and set them aside.
Add garlic, wine and risotto to the same pan and cook until wine is absorbed. While risotto is cooking, add canned tomatoes and stock to a blender and blend until combined.
Begin adding ladles of the liquid into the pan, stirring until the liquid is absorbed and rice for approximately 20 minutes or when the rice is cooked.
Add torn pieces of D'Orsogna Prosciutto, olive tapenade and parmesan into the pan then cover for a few minutes or until the parmesan has melted.
Drizzle with extra olive oil and sprinkle the pan-fried tomato and basil leaves on top. Serve in bowls and top with extra parmesan.