Creamy Tomato and Prosciutto Risotto

This creamy tomato and Prosciutto risotto blends rich flavors and textures into a comforting Italian classic. Perfect for elevating your weeknight dinner or impressing at any dinner party.

Way back in the days, when I went to Italy for the first time with my family, each of us had a very specific dish that we were determined to discover the best possible version of. If we saw it on the menu, we would always get it, even if was a shared dish for the table, ordered solely for taste testing purposes. For my stepmom, it was spaghetti carbonara, lactose intolerance be damned. For my brother and dad, it was basically anything pork, including suckling pig, which was somewhat traumatic for me as I had just gotten out of my vegetarian phase. And for me, it was risotto.

The winner turned out to be a seafood risotto from Harry’s Bar in Venice. It was creamy and savory and rich and perfect. I must also give honorary mention to a squid ink risotto, also from a restaurant in Venice. It was so tasty the only thing that kept me from spending the rest of the night with a satisfied grin on my face was the fact that my mouth was turned jet black by the squid ink.

This risotto is about as close as it gets to what I first tasted in Italy, without actually going to Harry’s Bar. To flavor the dish, I used prosciutto and halved heirloom cherry tomatoes briefly sautéed with fresh basil leaves and extra virgin olive oil.

Step by Step Guide to Making Creamy Tomato and Prosciutto Risotto

1. Simmer the Broth:

   • Keep chicken broth simmering in a pot on medium heat. Adjust heat to prevent boiling.

2. ---

   Crisp the Prosciutto:

   • Heat 1 tablespoon olive oil in a large pot. Cook prosciutto until crispy, about 2-3 minutes. Remove and set aside.

3. ---

   Sauté Onions and Garlic:

   • In the same pot, sauté onion and garlic until tender and translucent, about 5 minutes.

4. ---

   Toast the Rice:

   • Stir in Arborio rice. Cook until it becomes fragrant, about 2-3 minutes. Deglaze with white wine, stirring until mostly evaporated.

5. ---

   Cook the Risotto:

   • Gradually add hot broth to the rice, stirring until each addition is absorbed before adding more. Continue until risotto is creamy and al dente.

6. ---

   Sauté Tomatoes:

   • In a separate skillet, heat the remaining olive oil. Add tomatoes and basil with a pinch of salt, cooking until just tender, about 5 minutes.

7. ---

   Finish the Risotto:

   • Fold in the crispy prosciutto, sautéed tomatoes, and grated parmesan into the risotto. Adjust seasoning with salt and pepper.

8. ---

   Serve:

   • Garnish with additional parmesan cheese and fresh basil leaves.

Notes for Success:

• Choosing Rice: Arborio rice is key for creamy, authentic risotto.
• Broth Temperature: Always use warm broth to maintain the cooking temperature.
• Stirring Technique: Stir enough to prevent sticking without making the risotto gluey.
• Adding Veggies: Cook vegetables separately to maintain their texture and add them at the end.

Creamy Tomato and Prosciutto Risotto

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rachael Hartley
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Rich flavors and textures combine in this comforting Italian classic. Perfect for a weeknight dinner or a special occasion.

---

Ingredients

Units USM Scale 1x2x3x

• 6 cups (1420 ml) Chicken Broth
• 2 tbsp Extra Virgin Olive Oil
• 4 oz (113 g) Prosciutto
• 1/2 Yellow Onion
• 2 Garlic Cloves
• 2 1/2 cups (592 ml) Arborio Rice
• 1/2 cup (118 ml) Dry White Wine
• 10 oz (283 g) Cherry Tomatoes
• 1/2 cup (47 ml) Basil Leaves
• 3/4 cup (177 ml) Parmesan Cheese
• Salt and Black Pepper

---

Instructions

1. Simmer the Broth:
2. Keep chicken broth simmering in a pot on medium heat. Adjust heat to prevent boiling.
3. Crisp the Prosciutto:
4. Heat 1 tablespoon olive oil in a large pot. Cook prosciutto until crispy, about 2-3 minutes. Remove and set aside.
5. Sauté Onions and Garlic:
6. In the same pot, sauté onion and garlic until tender and translucent, about 5 minutes.
7. Toast the Rice:
8. Stir in Arborio rice. Cook until it becomes fragrant, about 2-3 minutes. Deglaze with white wine, stirring until mostly evaporated.
9. Cook the Risotto:
10. Gradually add hot broth to the rice, stirring until each addition is absorbed before adding more. Continue until risotto is creamy and al dente.
11. Sauté Tomatoes:
12. In a separate skillet, heat the remaining olive oil. Add tomatoes and basil with a pinch of salt, cooking until just tender, about 5 minutes.
13. Finish the Risotto:
14. Fold in the crispy prosciutto, sautéed tomatoes, and grated parmesan into the risotto. Adjust seasoning with salt and pepper.
15. Serve:
16. Garnish with additional parmesan cheese and fresh basil leaves.

Notes

• For a richer flavor, use homemade chicken broth.
• If you don’t have Arborio rice, Carnaroli or Vialone Nano are acceptable substitutes.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 ½ cups
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Carbohydrates: 50
• Fiber: 4
• Protein: 15
• Cholesterol: 40

If You Liked This Recipe, You’ll Love These

• Pizza al Taglio: How to Make Roman Style Pan Pizza
• Jamie Oliver’s Penne Arrabiata
• Green Pea Risotto with Parmesan Crisps
• Simple Italian: Tomato and Meatball Bake with Polenta