Recipe - Risotto With Prociutto And Lemon

2 tablespoon Lemon Peel julienne
4 tablespoon Unsalted Butter
Three fourths cup Onion finely chopped
1 Garlic Clove bruised
2 ounce PaperThin Slices Of
Prosciutto chopped *
1 cup Arborio Rice (plus 2 Tbsp
One half cup Dry White Wine
3 One half cup Chicken Stock (about)
One half cup Freshly Grated Parmesan
Cheese

Blanch lemon peel in small saucepan of boiling water 15 seconds. Drain.
Repeat blanching process twice using fresh water each time. Alternatively,
place peel in heat proof bowl. Pour boiling water over and let stand 1520
seconds. Repeat as above.

Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Add
onion and saute until translucent, about 5 minutes. Add garlic and half the
prosciutto and saute 2 minutes. Remove garlic and discard. Add rice and
stir 1 minute. Add One half cup wine and cook until evaporated, stirring
constantly, about 5 minutes.

Meanwhile, bring the chicken stock to a simmer in a saucepan. Reduce heat
to low. Cover and keep warm.

Add One half cup stock to rice, reduce heat and simmer until liquid is absorbed,
stirring frequently. Continue adding remaining stock a half cup at a time
in the same manner, allowing each addition to be completely absorbed before
adding the next half cup. This should take about 25 minutes. Stop adding
stock if the rice begins looking really mushy. It should be tender but
still slightly firm to the bite.

Remove from heat. Mix in remaining 2 tablespoons of butter, then the
parmesan, lemon peel and remaining prosciutto. Garnish with paper thin
slices of lemon and/or a few julienne slices of prosciutto, if desired.

*When I make this, I use close to One fourth lb. of prosciutto because I *love*
prosciutto and I also like to have a little left over for garnish as above.

Recipe By : Patricia Williams PIE@TWC.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini