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Risotto With Prociutto & Lemon

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      Title: RISOTTO WITH PROCIUTTO & LEMON
 Categories: Appetizers, Italian, Rice
      Yield: 1 Servings
 
      2 tb Lemon Peel -- julienne
      4 tb Unsalted Butter
    3/4 c  Onion -- finely chopped
      1    Garlic Clove -- bruised
      2 oz Paper-Thin Slices Of
           Prosciutto -- chopped *
      1 c  Arborio Rice -- (plus 2 Tbsp
    1/2 c  Dry White Wine
  3 1/2 c  Chicken Stock -- (about)
    1/2 c  Freshly Grated Parmesan
           Cheese
 
  Blanch lemon peel in small saucepan of boiling water 15 seconds.
  Drain. Repeat blanching process twice using fresh water each time.
  Alternatively, place peel in heat proof bowl. Pour boiling water over
  and let stand 15-20 seconds. Repeat as above.
  
  Melt 2 tablespoons butter in a large heavy saucepan over medium heat.
  Add onion and saute until translucent, about 5 minutes. Add garlic
  and half the prosciutto and saute 2 minutes. Remove garlic and
  discard. Add rice and stir 1 minute. Add 1/2 cup wine and cook until
  evaporated, stirring constantly, about
        5    minutes.
  
  Meanwhile, bring the chicken stock to a simmer in a saucepan. Reduce
  heat to low. Cover and keep warm.
  
  Add 1/2 cup stock to rice, reduce heat and simmer until liquid is
  absorbed, stirring frequently. Continue adding remaining stock a half
  cup at a time in the same manner, allowing each addition to be
  completely absorbed before adding the next half cup. This should take
  about 25 minutes. Stop adding stock if the rice begins looking really
  mushy. It should be tender but still slightly firm to the bite.
  
  Remove from heat. Mix in remaining 2 tablespoons of butter, then the
  parmesan, lemon peel and remaining prosciutto. Garnish with paper-
  thin slices of lemon and/or a few julienne slices of prosciutto, if
  desired.
  
  *When I make this, I use close to 1/4 lb. of prosciutto because I
  *love* prosciutto and I also like to have a little left over for
  garnish as above.
  
  Recipe By     : Patricia Williams 
 
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