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Risotto with Prosciutto, Mushrooms, Basil and Parmesan

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  • One 100 g package Nostrano prosciutto, cut into strips
  • 500 ml (2 cups) Arborio rice for risotto
  • 1 onion, cut into fine dice
  • 2 cloves garlic, minced
  • 45 ml (3 tbsp.) olive oil
  • 20 mushrooms, quartered
  • 100 ml white wine (optional)
  • 2 l poultry stock
  • 50 g cold butter, cut into pieces
  • 75 g fresh parmesan, grated
  • 2 tbsp. basil, freshly chopped
  • Fresh ground black pepper, to taste


  1. Heat the stock and keep hot.
  2. In a pot, heat 1 tbsp. olive oil and fry the mushrooms. Remove from heat and set aside.
  3. In the same pot, fry the onion and garlic over low heat in the remaining olive oil for 5 minutes.
  4. Add the rice and mix well. Deglaze with the white wine.
  5. Once the rice has soaked up the wine, add the stock one ladle at a time waiting for the liquid to be absorbed each time. Continue adding the hot stock until the rice is cooked, about 15 to 20 minutes.
  6. Once the rice is cooked (but still al dente) turn off heat and add the butter, parmesan, pepper and basil and mix quickly. Finish with the prosciutto and mushrooms.
  7. Cover and let rest 2 minutes.

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