Restaurant table booking

Risotto alla fragole, Prosecco eprosciutto from PLUM Prime Steakhouse

by Plum Prime Steakhouse

  Kamala

January 2016

Ingredients 

  • 400g Carnaroli rice
  • 200g unsalted butter
  • 120ml Prosecco sparkling wine
  • 60g chopped white onion
  • 100g diced strawberries
  • 150g Parmigiano reggiano cheese
  • 4 large slices of Prosciutto di Parma
  • 1.2 litres vegetable stock
  • aged balsamic vinegar

Preparation
Dry the ham in an oven at 65ºC until crispy. Warm half of the butter in a pot and add half of the strawberries and all the onion. Stir slowly until the onion becomes translucent. Pour in the rice, heating it well. Pour in the wine and stir with wooden spatula, let it evaporate completely. Add boiling vegetable stock, lower the heat to a slow simmer and let it cook without stirring anymore for circa 13 minutes. Check if more stock is needed. Turn off the heat; add the rest of strawberries, the rest of the butter in small pieces and the grated Parmigiano cheese. Blend ingredients with a wooden spatula, then cover the pot and leave for fi ve minutes. Distribute the risotto in four plates, decorate with a slice of ham and serve accompanied by balsamic vinegar.

About Executive Chef Francesco Greco
Francesco Greco is the Executive Chef in charge of all culinary operations at Cape Sienna Hotel & Villas. He was born in Sardinia (Italy) in 1970 and represents the third generation of chefs in his family, following his French mother and Hungarian grandmother. He started in the kitchen in 1986 and since then has worked in many countries, learning and developing a true cosmopolitan culinary knowledge.

  • Executive Chef Francesco Greco

Plum Prime Steakhouse
www.capesienna.com

 40 E5

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