Menu Inspiration

Prosciutto Wrapped Risotto

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1 cup Villa Frizzoni® Arborio Rice
Danielle, Inc.® Prosciutto, sliced (SFC# 1661671)
Few Threads Saffron
½ cup Markon® Yellow Onion, diced
1 Markon Garlic Clove, minced
1 Tbsp Shamrock Farms® Butter
½ cup Dry White Wine
4 cups Katy’s Kitchen® Chicken Stock, or as needed


  1. Heat chicken stock to simmer.
  2. Add butter to medium sauce pot. Sauté onions and garlic until soft then add saffron and rice, toast approximately 1 minute.
  3. Add wine and reduce. Once most of wine has evaporated, add chicken stock incrementally while constantly stirring until rice is cooked, approximately 15 minutes.
  4. Cool risotto, then wrap 5 oz. mounds in sliced prosciutto.
  5. Pan fry until crispy, serve with choice of sauce.

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