Watercress Risotto with Parmesan and Prosciutto

  1. Heat vegetable stock in 4-quart stock pot.
  2. To 6-quart stock pot, add extra virgin olive oil over medium heat. Add onions and garlic, and cook until translucent.
  3. Add rice to pot with onions and garlic, and turn heat up to medium-high. Stir for 1 minute, and then add white wine, and keep stirring.
  4. After wine has evaporated, ladle in one-quarter hot vegetable stock, and turn down heat. Season with salt and pepper.
  5. Let rice absorb stock, and keep adding 1 ladle at a time, stirring so it gets creamy and draws the starch out of the rice. (This will take about 15 minutes.)
  6. Taste rice to see if it has cooked through. (It should be soft with a slight bite.)
  7. Remove from heat, and stir in butter and watercress puree. Pour risotto into serving vessel.
  8. To mixing bowl, add fresh watercress and lemon juice. Toss.
  9. Top risotto with shaved Parmesan, prosciutto and watercress.

Tip: If you need to cook the rice more, add boiling water to the mix. Never add cold water or stock.


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