I love this Culatello Risotto in a Parmesan Basket recipe, as it's a new kind of risotto for my collection of risotto recipes. I also really like this idea of making a parmesan basket, which will perk up the presentation - and taste - of lots of other dishes too.
Ingredients (serves 4)
320g Po Delta rice
150g Culatello (a traditional form of Proscuitto), finely sliced
1 white onion, finely chopped
100g of Parmigiano Reggiano, preferably aged 3 years
½ glass chicken stock
½ glass white wine
For the Parmesan basket
2 tablespoons of grated Parmigiano Reggiano
To prepare the parmesan basket
Spread the grated Parmigiano Reggiano over the base of a non-stick pan and warm over a low heat. When the cheese begins to melt, remove it gently from the pan and place in a suitable mould. Once it begins to set, remove the basket from the mould and place in fridge to cool.
For the risotto
Fry the onion in a pan before adding the rice and toasting for a few minutes. Add the wine and simmer until evaporated. Then pour in the boiling stock and slowly cook the rice over a medium heat, stirring constantly. Just before the end of cooking, add the culatello to the rice and stir well.
Remove from the heat and stir the butter and Parmigiano Reggiano through the risotto.
Serve the hot risotto in the parmesan basket.
Where to Find Culatello Risotto in a Parmesan Basket Recipe Cheese
Culatello Risotto in a Parmesan Basket is one of the many recipes using the wonderful foods that you can find in the Emilia Romagna region of Italy. These range from the delicate prosciutto of Parma to the distinct balsamic vinegar of Modena, but cheese is where this region really shines.
Photo: Elena Paternoster
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