Video recipe: chicken, proscuitto and mushroom risotto

Ingredients

• 1 cup aborio rice
• 1 1/2 pounds of cubed chicken
• 3-4 cups chicken stock
• 1/4 cup of white wine
• 10 crimini mushrooms sliced
• 2 tbsp olive oil
• 1 tsp sea salt plus a pinch
• pinch of pepper
• 1 tbsp paprika
• 2 small tomatoes
• 1/4 cup of fresh parsley finely chopped
• 1/4 parmesan
• 5 cloves of Garlic
• 1 large onion
• 5 tbsp of Butter
• 75 grams or 1/5 pound of prosciutto

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Preparation

• Combine onions, garlic and 4 tbsp of butter in a small saucepan and place over medium heat until butter is melted, turn to medium-low heat and let simmer for about 30-45 minutes.
• Once completed strain through a sieve and set aside. Melt one tbsp of butter in a pan and add mushrooms, salt and pepper. Cook over medium-high heat until liquid has been reduced, set aside once finished.
• In a medium saucepan heat the chicken stock over med-low heat, start the stock about five minutes before you start the risotto pan.
• To cook the risotto, heat a large pan over high heat. Once hot add the olive oil and the chicken, stir the chicken to sear all sides. While searing add the paprika. After about 1 minute add the rice and continue to stir, ensuring that you coat the rice in paprika and oil.
• Add the tomatoes, salt and let cook for about 1-2 minutes stirring consistently. Add the wine and stir to remove any bits that have stuck to the pan. The wine should boil immediately, after about 1 minute you can start to add chicken stock a few ladles at a time.
• Continue stirring frequently. As the liquid reduces and the rice starts to stick to the pan add more stock, a couple ladles at a time. After about 10 minutes and once the rice has significant increased in size, taste a few pieces of rice for doneness.
• The rice should be soft but maintain a little bite, this a little el dente. Once the rice has reach this point you can add the parsley, prosciutto, mushrooms and strained butter. Remove from heat and stir in the parmesan. Congratulations on a beautiful risotto!