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Zucchini Risotto with Goat Cheese and Prosciutto
Zucchini Risotto with Goat Cheese and Prosciutto is creamy risotto with an extra kick of flavor from melted goat cheese stirred in at the end and crispy prosciutto on top.
Yield: 6-8 servings
Prep: 30 minsCook: 1 hourTotal: 1 hour 30 minutes
Ingredients
- 4 ounces thinly sliced prosciutto
- 1 teaspoon olive oil
- 6 cups chicken stock, preferably home made
- 4 tablespoons extra virgin olive oil
- 1 pound zucchini, trimmed and cut into 1/4 inch pieces
- 4 medium garlic cloves, thickly sliced
- 1/2 teaspoon red pepper flakes (or to your preference)
- 1/2 cup yellow onion, diced fine
- 1 cup Aborio rice
- 1 cup white wine (we used Riesling)
- 1 tablespoon each of fresh thyme, basil, parsley and mint (total 4 tablespoons), minced
- 2 plum tomatoes, seeded, cored and diced small
- 4 ounce package goat cheese
- 1/4 cup freshly grated Parmesan cheese
Instructions
- In a large sauté pan, place the one teaspoon of oil over medium heat and place in slices of prosciutto. Cook to crisp, about 15 minutes, then remove to drain on a paper towel. Once cool, cut into small pieces to use as a garnish for the finished dish.
- In a medium pot, heat the stock to hot, cover and keep hot but not boiling, on a back burner.
- In a 5 quart Dutch oven or a wide skillet or sauté pan, heat oil over medium high heat and add zucchini. Cook until browned, about 8-10 minutes.
- Add garlic slices and pepper flakes and cook one minute.
- Add onions and cook for 6-7 minutes until soft.
- Add rice and stir to coat.
- Add wine and scrape the pan bottom of any brown bits. Cook until almost all of the liquid has been absorbed.
- Add herbs and one cup of the hot stock and cook and stir until absorbed.
- Add tomatoes and cook for two minutes then add one more cup of stock. Again, cook and stir until almost all liquid has been absorbed.
- Repeat this for two more cups of stock, one cup at a time and letting that absorb before adding the next.
- The last two cups of stock should be added one quarter cup at a time, cooking between each addition. We did not use the last cup of stock, as our rice was perfectly cooked after five cups.
- The entire cooking process from when we started the zucchini to the finished rice was about 45 minutes, but your time may vary. The rice should be cooked but a little chewy and the sauce should be creamy.
- Remove from heat and stir in the goat cheese and Parmesan cheese. The finished dish will be thick and creamy, similar to a thick oatmeal consistency.
- Serve the crispy prosciutto over each portion and additional Parmesan cheese on the side.
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