Risotto with Duck Prosciutto and Crimini Mushrooms

Duck prosciutto makes almost any dish taste better, and is outstanding in this risotto.


prep 0:50       total 0:50


8 servings



4 tbsp. butter
1 shallot, minced
2 cups arborio rice
6 cups chicken stock
1 cup white wine
2 tbsp. olive oil
1/4 lb. crimini mushrooms, chopped
1/4 lb. duck prosciutto, chopped
3/4 cup Parmegiano-Reggiano cheese, grated
8 leaves sage, chopped
Salt, to taste
Pepper, to taste


Prepare all of the ingredients above before starting the risotto. Heat the chicken stock in a pot, and keep it on a low heat while making the risotto.

In a Dutch oven, melt the butter over a medium-low heat. Saute the shallots until just soft, about 5 minutes. Add the arborio rice to the pan, and stir the rice slowly, continuously, for 2 minutes, ensuring that the butter is coating most of the rice. Add the white wine, stirring the rice slowly, continuously, until the wine is completely absorbed into the rice.

Add 1 ladel of chicken stock to the rice, while stirring the rice slowly, continuously, until the chicken stock has been absorbed into the rice. You'll probably add 1 ladel of chicken stock to the rice every 2 minutes. Do so until all of the chicken stock has been absorbed into the rice, which takes about 20-25 minutes.

In a small saute pan, saute the mushrooms and the prosciutto in olive oil, and add a dash of salt and pepper to the pan.

Stir 1/2 cup of the Parmegiano-Reggiano cheese into the risotto. Then stir the mushrooms, prosciutto and sage into the risotto. Add salt and pepper to taste.

Spoon the risotto into bowls, and garnish with grated Parmegiano-Reggiano cheese.

Author's Comments

This recipe uses the duck breast prosciutto recipe that can be found here:

The prosciutto and sage combination provides unbelievable flavor.

You may use oven-roasted butternut squash as a substitution for the crimini mushrooms when squash is in season.

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