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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the risotto. Heat the olive oil and 1oz of butter in a large, deep frying pan. Add the shallots and fry gently for 5 minutes until soft. | 2. Stir in the garlic and cook for 8 minutes, until it starts to soften. | 3. Add in the Arborio rice and stir until it is glistening with butter. Add the wine and cook until all of it has been absorbed. | 4. In a separate pan, bring the stock to a simmer. | 5. Add a ladleful of hot stock to the rice and cook over a moderate heat for 3-5 minutes, stirring until the liquid has absorbed. Season with salt and freshly ground pepper. | 6. Continue adding the stock, a ladleful at a time, until all or nearly all of it has been used and the rice is tender, this should take about 18 minutes from the first ladleful. | 7. When the risotto is ready, remove from the heat and stir in the remaining butter, the basil and 4 tablespoons of grated Parmesan. The finished risotto should be quite fluffy but not soupy. Cover and set aside. | 8. Meanwhile, make the pesto. Place the basil, pine nuts, garlic, olive oil, Parmesan, pecorino, salt and freshly ground pepper in a food processor and blend until combined. | 9. Overlap two prosciutto slices into a cross. Place a generous dollop of risotto in the centre of the ham and wrap the ham over the risotto to make a parcel. | 10. Repeat the process making 4 parcels in all. | 11. Peheat the broiler. | 12. Place a teaspoon of pesto on the top of each parcel (reserving the remaining pesto for future use) and sprinkle each parcel with a teaspoon of grated Parmesan. | 13. Broil for 2 minutes until the cheese is bubbling and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prosciutto	8	slices		277.3833	0.0	61.71	1.5583
parmesan cheese	4	teaspoons	grated	74.0	8.0	8.0	1.0
extra virgin olive oil	2	tablespoons		277.3833	0.0	61.71	1.5583
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
shallot	4		chopped	460.8	107.52	16.0	0.64
garlic clove	2		crushed	277.3833	0.0	61.71	1.5583
arborio rice	11	ounces		277.3833	0.0	61.71	1.5583
white wine	1	cup		-	-	-	-
vegetable stock	6	cups		66.3	12.3318	3.1824	0.9282
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
salt				-	-	-	-
basil leaf	1	ounce		277.3833	0.0	61.71	1.5583
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
garlic clove	2		chopped	277.3833	0.0	61.71	1.5583
extra virgin olive oil	1	cup		277.3833	0.0	61.71	1.5583
parmesan cheese	1	ounce	grated	74.0	8.0	8.0	1.0
pecorino cheese	2 1/2	1/2	grated	277.3833	0.0	61.71	1.5583

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.