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  • Writer's picturechefalisonbiebs

Risotto with Artichoke Truffle Pesto and Prosciutto di Parma

Risotto is one of my favorite dishes to prepare and eat! Once you have perfected the cooking technique, the sky is the limit when it comes to flavor combinations.

This is what I came up with using some leftover Christmas turkey stock and a jar of artichoke and truffle pesto. The turkey stock I use in this recipe was made by roasting the bones creating a rich, dark stock. Happy cooking!


Chef notes:

Check out my video on how to make this risotto!


Yield: serves 2

Preparation time: 15–20 minutes

Cooking time: 30–45 minutes


Risotto

5 cups turkey stock

1 tbsp olive oil

¼ cup + 2 tbsp salted butter

½ cup yellow onion, small diced

¾ cup carnaroli rice

¼ cup white wine

¼ cup mascarpone cheese

½ cup Parmigiano Reggiano, grated

2 tbsp Belazu artichoke truffle pesto

Salt

Fresh cracked black pepper


4–6 thin slices of prosciutto di parma

½ cup Italian parsley leaves

Juice of half a lemon


For the risotto

  • Pour 3½ cups of good-quality turkey stock into a saucepot, bring it to a boil, and turn off the heat.

  • In a separate small saucepot, add the remaining stock and simmer on medium heat until it reduces to a saucelike consistency. Turn off the heat.

  • Add the olive oil and ¼ cup of butter to a high-sided frying pan on high heat.

  • Once the butter is melted add the chopped onion and sauté, stirring occasionally until the onions are cooked and starting to brown slightly.

  • Add the rice and toast, stirring constantly for about 2 minutes.

  • Deglaze the pan with white wine and cook until the wine has almost completely evaporated.

  • Turn the heat down and pour in about a cup of hot turkey stock and stir.

  • Simmer until the stock has almost been completely absorbed, then add another cup of stock and stir.

  • Repeat adding stock until the rice is almost fully cooked.

  • Add the 2 tbsp butter, mascarpone cheese, artichoke pesto, and parmesan cheese.

  • Stir in salt and freshly cracked black pepper to taste.

  • Turn off the heat and spoon the risotto into bowls.

  • Mix the fresh parsley with lemon juice and garnish the risotto with the prosciutto, lemon parsley, and reduced turkey stock around the outside. Serve and enjoy!

©chefalisonbiebs

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