Ingredient: Prosciutto

Tomato-Basil Risotto

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 Tomato-Basil Risotto
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Instructions
  1. Dilute canned chicken broth with equal amount of water
  2. Peel, seed and coarsely chop tomato
  3. In a medium saucepan, bring the stock to a simmer, maintain at a simmer over moderately low heat
  4. In large saucepan, melt 3 tbsp of the butter.
  5. Add the onion and prosciutto and saute over moderate heat until the onion is softened and translucent (about 3 minutes)
  6. Stir in the tomato puree and cook for 1 minute
  7. Add the rice and stir for 1-2 minutes until well coated with butter and tomato puree and slightly translucent
  8. Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
  9. Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
  10. Stir in tomatoes, basil and remaining 2 tbsp butter
  11. Serve immediately

Risotto Milanese

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 Risotto Milanese
Cuisine Italian
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Instructions
  1. Bring stock to a boil and crumble in saffron
  2. In large skillet, heat oil and add onion and prosciutto and cook for 2 minutes
  3. Add rice and stir well
  4. Add wine and cook until wine has evaporated
  5. Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
  6. Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
  7. Stir in butter and serve immediately
Recipe Notes

Can sub the chicken stock with 2.5 cups canned broth diluted in water

Potatoes with Sweet Red Peppers

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 Potatoes with Sweet Red Peppers
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Instructions
  1. Cut potatoes into 1/2 inch slices
  2. Cut onions into eights
  3. Cut bell peppers lengthwise into thick slices
  4. Preheat oven to 400
  5. Place potatoes, onions and red peppers in a large roasting pan
  6. Add the prosciutto, rosemary, salt and black pepper
  7. Drizzle on the oil and toss with vegetables
  8. Bake, stirring 2-3 times, for about 35 minutes or potatoes are tender

Potato Pie

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 Potato Pie
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Instructions
  1. Boil potatoes in skin
  2. After they're cooled, peel and mash until very smooth
  3. Coat Pyrex dish with butter; coat butter with 1/2 of the bread crumbs
  4. Add half of the potatoes
  5. Lay down strips of prosciutto then slices of mozzerella
  6. Cover with other half of potatoes, trying to seal a "pie"
  7. Cover with bread crumbs and pats of butter
  8. Bake at 350 until top is golden brown