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.

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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

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• Author: Rachael Hartley
• Total Time: 45 minutes
• Yield: 4-6 servings 1x

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Description

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.

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Ingredients

Units USM Scale 1x2x3x

• Chicken Broth: 6 cups (low sodium)
• Extra Virgin Olive Oil: 2 tablespoons, divided
• Prosciutto: 4 ounces, sliced
• Yellow Onion: 1/2, finely chopped
• Garlic Cloves: 2, minced
• Arborio Rice: 2 1/2 cups
• Dry White Wine: 1/2 cup
• Cherry Tomatoes: 10 ounces, halved
• Basil Leaves: 1/2 cup lightly packed, plus extra for garnish
• Parmesan Cheese: 3/4 cup, grated, plus more for serving
• Salt and Black Pepper: to taste

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Instructions

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

• 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.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian