December 17, 2009
Yum Day 6
I know I JUST did a post about food, so I wasn't going to do two in a row, except that there were extenuating circumstances. 1. this was too delicious to pass up, and 2. right after I made it, I watched an episode of Iron Chef and my favorite, Chef Bobbly Flay, busted out the SAME DISH to be devoured and judged. Of course, his was fancy and had some raw quail egg or something on top and a few drips of a roasted red pepper sauce (the man loves peppers), but the way he described making it was essentially the same. So here it is:
Risotto with Prosciutto and Peas
or, Bobby's name: Bacon Risotto
Makes 4 good-size servings
4 slices prosciutto
5 cups chicken broth
4 T. butter, divided
1/2 onion, diced
1-2 cloves garlic, minced
1 1/2 cups arborio or other short grain rice
1/2 cup parmesan cheese
1/2 cup frozen peas, blanched
fresh ground pepper
Cook up the bacon (or prosciutto, as it were) until crisp. Crumble or chop and set aside. Meanwhile, heat up the chicken broth on the stove or in the microwave until almost boiling.
In a large saute pan, melt butter over med-high heat and add onion and garlic until edges are brown - about 3 minutes. Add rice and toast a few minutes, making sure you stir enough so that it all gets buttery. Mmmm. Once it's toasted, add about 1 1/2 cups of the broth and stir until broth is absorbed. Repeat twice more until rice looks nice and creamy. Taste test to make sure it's not too al dente. If so, add a bit more broth, but 5 cups should do it. Remove from heat.
Add the other 2 T. butter, the parmesan, the peas, and the prosciutto. Stir until parmesan is melted and peas are hot. Serve immediately, and prepare to have your world rocked.
Tonight it was served alongside the Prosciutto-wrapped Tilapia with Sage that I blogged about earlier. Quick splash of lemon juice and olive oil on those bad boys, and my mouth was in flavor heaven. The picture also shows a sweet potato with brown sugar, but my daughter ate all of that, so I can't report on how it tasted. I spawned a piggy.
A quick word on the Iron Chef episode that seriously came on right after I finished making this: the secret ingredient was BACON! I've often wished I could be a judge on that show, but this was the first time I was ready to put a fist through that fat "man who ate everything" judge because he didn't need all those incredible-looking dishes to add to his huge belly. I did. And I know, I know. My anger only stems from jealousy. One day, one day...