INGREDIENTS
3 oz Prosciutto
½ lb Grape Tomatoes
1 cup Carnaroli Rice
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Mascarpone Cheese
2 Scallions, sliced
1 Large Leaf of Basil, julienned
1 oz Salted Butter
¼ cup Grated Parmesan Cheese
1 Tbsp Red Wine Vinegar Or Sherry Vinegar
1 Yellow Onion, diced
RECIPE
Begin by slicing the prosciutto crosswise. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer prosciutto to a paper towel-lined plate.
Heat a drizzle of olive oil on medium-high heat, until hot. Add the sliced white bottoms of the scallions and diced onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.
Add the rice, tomatoes, vinegar, and as much of the red pepper flakes as you’d like. Cook, stirring frequently, 1 to 2 minutes, or until combined and the rice is toasted. Add 2 ½ cups of water and season with salt and pepper; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat.
To the pot, add the mascarpone, butter, basil, and half the parmesan. Stir until combined and the butter is melted. Taste, then season with additional salt and pepper if desired. Serve the finished risotto topped with the crispy prosciutto. Garnish with the sliced green tops of the scallions and remaining parmesan. Enjoy!