Ingredients
Scale
- 2 tablespoons olive oil
- 4 tablespoons butter, divided in half
- 1 shallot, minced
- salt and black pepper (or white pepper, if you don’t want to see the specks)
- 1/2 lemon, sliced and then quarter the slices
- 1–2 inch Parmesan rind
- 1 1/2 cups Arborio rice
- 1 cup white wine
- 4 1/2 cups bone broth, warmed
- 1 large handful fresh spinach, rinsed and trimmed
- 4–6 slices prosciutto
- 1 heaping cup grated Parmesan cheese (plus more for garnish)
Instructions
- Heat a skillet with side up over medium heat. Melt together the olive oil and 2 tablespoons butter with the shallot. Sauté for 2 minutes.
- Add in a pinch of each salt and pepper, lemon slices, Parmesan rind and Arborio rice. Stir to coat the rice with the oil and butter mixture. Cook for 1 minute to toast the rice slightly.
- Turn the heat to low. Pour in the wine and stir to combine. When the wine has absorbed, add in 1 cup of warmed bone broth. Stir every 30 seconds or so. When the liquid is absorbed, add in another 1 cup of bone broth. Repeat this until the rice is al dente and there is still a little bit of liquid in the pan. Turn the heat off.
- Meanwhile, to crisp up the prosciutto heat a skillet up over high heat. When the pan is hot, add the slices of prosciutto by separating them into an even layer and leaving a little bit of room between them. Let them cook for 2-3 minutes. Flip over and turn the heat off. Let sit until ready to serve.
- To finish the risotto, remove the Parmesan rind and discard. Stir in the spinach, Parmesan cheese and remaining 2 tablespoons butter. Sprinkle with extra cheese on top and a sprinkle of each salt and pepper. Serve at once.
Notes
Add in 1/2 cup of bone broth at the end to make it extra creamy.
- Prep Time: 5
- Cook Time: 25
- Category: dinner
- Method: stove-top
- Cuisine: Italian