Artichoke Risotto with Prosciutto

A simple but perfect combination of flavors that is also gluten and lactose free

INGREDIENTS

  • 10 Slices of Veroni Prosciutto
  • 320g of Vialone Nano rice
  • 3 Artichokes
  • 1L of vegetable broth
  • 1/2 Shallot
  • 1 Cup of Dry White Wine
  • Extra Virgin Olive Oil
  • Parsley
  • Salt and Pepper
  • Half a Lemon

STEPS

  1. Prepare the vegetable broth with 1 1/2 L of water, celery, carrot, onion, some artichoke leaves and boil for about 1 hour.
  2. Clean the artichokes, removing the hard outer leaves and stalks, cut into julienne slices and place them in water and lemon so as not to blacken them.
  3. Cut slices of ham into strips, finely chop the shallots and fry in a risotto dish with 2 tablespoons of oil and half of the cut ham.
  4. Add the rice and toast for a few minutes, add in the white wine, let the alcohol evaporate before gradually adding in the broth and artichokes.
  5. Every time the liquid is absorbed, add enough liquid to cover rice and continue cooking for 15-18 minutes.
  6. When the last 5 minutes remain, remove from the heat and allow to rest
  7. Place the rice on a plate, sprinkle with a little ground pepper, and add chopped parsley and julienne ham.