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Risotto with Artichoke Hearts, Prosciutto, And Red Bell Pep

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CATEGORY CUISINE TAG YIELD
Meats, Grains Italian February 19 1 servings

INGREDIENTS

2 c Chicken broth
1/2 sm Red bell pepper; cut into julienne
; strips
1/2 c Frozen artichoke hearts; cooked according to
; the
; packagedirections
; and drained
3 tb Olive oil
1 Onion; minced
A 1/4-inch-thick slice of prosciutto; cut into 1/4-inch
; dice (about 1/4
; cup)
1 c Arborio rice; (Italian short-grain
; rice, available at
; specialty
; foodsshops and some
; supermarkets)
1/3 c Dry white wine
1/4 c Freshly grated Parmesan
1 tb Minced fresh parsley leaves
White pepper to taste

INSTRUCTIONS

In a small saucepan dilute the broth with 2 cups water, bring it to a boil,
and keep the broth at a bare simmer. In a heavy saucepan cook the bell
pepper and the artichoke hearts in 1 tablespoon of the oil over moderate
heat, stirring, for 2 minutes and transfer them with a slotted spoon to a
bowl. In the heavy pan cook the onion in the remaining 2 tablespoons oil
over moderately low heat, stirring, until it is softened, stir in the
prosciutto and the rice with a wooden spatula, and cook the mixture over
moderate heat, stirring, for 1 minute, or until the rice is coated well
with the oil. Add the wine and cook the mixture over moderately high heat,
stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of
the simmering broth, and cook the mixture at a vigorous simmer, stirring,
for 3 to 5 minutes, or until the liquid is absorbed. Continue adding the
broth, about 1/2 cup at a time, stirring constantly and letting each
portion be absorbed before adding the next, until only 1/2 cup of the brot
h remains. Stir in the vegetables and 1/3 cup of the remaining broth and
simmer the mixture, stirring, for 1 minute, or until the liquid is
absorbed. (The risotto should be creamy, but the rice grains should be al
dente.) If necessary add the remaining broth and cook the risotto in the
same manner until the rice is al dente. Remove the pan from the heat and
stir in the Parmesan, the parsley, and the white pepper.
Serves 2.
Gourmet February 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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