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| Servings |
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Ingredients
- 2.5 cans Chicken Broth
- 5 tbsp Unsalted Butter
- 1 Onion Medium, finely chopped
- 3 ounces Prosciutto Finely Chopped
- 2 tbsp Tomato Puree
- 1.5 cups Arborio Rice
- 1/4 cup Grated Parmesan Cheese Fresh
- 1/2 tsp Fresh Ground Pepper
- Salt
- 1.5 lbs Plum Tomatoes
- 1/4 cup basil leaves Shredded
Ingredients
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Instructions
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Dilute canned chicken broth with equal amount of water
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Peel, seed and coarsely chop tomato
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In a medium saucepan, bring the stock to a simmer, maintain at a simmer over moderately low heat
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In large saucepan, melt 3 tbsp of the butter.
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Add the onion and prosciutto and saute over moderate heat until the onion is softened and translucent (about 3 minutes)
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Stir in the tomato puree and cook for 1 minute
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Add the rice and stir for 1-2 minutes until well coated with butter and tomato puree and slightly translucent
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Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
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Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
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Stir in tomatoes, basil and remaining 2 tbsp butter
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Serve immediately