|CLASSIC pasta||risotto with leek and prosciutto|
This is a very flavorful risotto, rich and mouth-watering, with the added attraction of the chopped leek and prosciutto melding with the risotto kernels.
Cut the leeks in half, long-wise. Then slice each of these in thin slices, giving you a lot of thin semi-circles.
Slice the prosciutto in thin slices, then chop a little more to get smaller pieces.
to cook: (a more detailed and elaborate description of the risotto cooking technique can be found at how to cook risotto).
Bring the stock to a slow simmer in a pan next to the risotto pan. In a thick-bottomed pan (the risotto pan), over medium-high heat: add the olive oil and two tablespoons of butter. Add the garlic and let it sizzle. Add the leeks and cook until the leeks are somewhat soft.
Add the rice and stir until each grain is coated with the butter and oil. Add two-thirds of a cup of red wine. Cook and stir until it is absorbed by the rice, about two minutes. Now add the hot stock, ladle by ladle, only adding another ladle when the previous ladle of liquid has been absorbed, stirring all of the time.
After about ten minutes, rather than a ladle of stock, add the rest of the red wine. Also at the ten-twelve minute mark, stir in the prosciutto. Then continue with a ladle of stock, and then another ladle, until the rice is properly done: twenty minutes or so.
Also at about the ten-twelve minute mark, stir in the prosciutto.
Determine proper doneness by tasting regularly. When it is al dente, with a little creaminess, it is ready. Take off the heat. Stir in the parmesan and the last tablespoon of butter. Taste for salt. Plus a couple of good grindings of the pepper mill. As an added attraction add a couple of tablespoons of chopped basil.
Cover and set aside for two minutes. Serve.