One of the magazines I subscribe brought up this issue entitled Italian Special. I find that in the
Don’t take me wrong, I love rice and risottos. Being Brazilian by birth I find it nearly impossible not to like rice since it is ‘staple’ food for us, we eat it every single day. What attracts me to dishes is the twist given to the ‘ordinary’, the special touch. I had NEVER eaten anything cooked with either vin santo or
I have printed the recipe as it has been published but I made a few adaptations: a) I used vegetable stock – bouillon; b) I didn’t use celery – only the onions; sometimes I find celery quite overpowering; c)as I have already told you, I used the Marsala as opposed to the vin santo. The result was a lovely dish, with a beautiful, slightly sweetend taste to it. Not too sweet by any means. It had a sophisticated sweetness to it.
1 litre chicken stock
150g unsalted butter
1 red onion, finely chopped
2 celery stalks, chopped
250g risotto rice
350ml vin santo (Italian dessert wine) or dry
100g Parmesan, grated
8 slices prosciuto to serve
Bring the chicken stock to a simmer and adjust the seasoning. Melt half the butter in a heavy-based saucepan. Gently fry the onion and celery over a low heat for 10 minutes, stirring occasionally, until softened. Add the rice and stir until each grain is coated. Add 250ml vin santo or
Remove the risotto from the heat and stir in the remaining vin santo/Madeira and butter and the grated Parmesan.
Spoon into shallow bowls and top with the prosciutto slices and extra shavings of Parmesan to serve.