Risotto Mouselin Rice and Prosciutto Dish

Elevate your dinner table with this luxurious Risotto Mousseline Rice and Prosciutto Dish, a harmonious blend of creamy, velvety textures and bold, savory flavors. Featuring perfectly cooked Arborio rice infused with the richness of Parmigiano-Reggiano cheese, a splash of dry white wine, and a touch of heavy cream, this dish takes classic risotto to indulgent new heights. Crispy, golden prosciutto slices deliver a delightful contrast of texture and saltiness, while fresh parsley and a hint of lemon zest brighten every bite. This gourmet yet approachable recipe is perfect for a cozy date night or an elegant dinner party. Serve it warm, garnished to perfection, alongside a crisp white wine or a refreshing green salad for a meal that’s both comforting and sophisticated. Keywords: creamy risotto, prosciutto dish, easy risotto recipe, Arborio rice, gourmet dinner ideas.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Chicken or vegetable stock
• 0.5 cups Dry white wine
• 4 tbsp Unsalted butter
• 2 tbsp Olive oil
• 1 medium, finely diced Yellow onion
• 2 minced Garlic cloves
• 1 cup grated Parmigiano-Reggiano cheese
• 0.5 cups Heavy cream
• 6 thin Prosciutto slices
• 0.5 tsp or to taste Sea salt
• 0.5 tsp or to taste Freshly ground black pepper
• 3 tbsp chopped, for garnish Fresh parsley
• 1 tsp Lemon zest

Directions

Step 1

Warm the chicken or vegetable stock in a saucepan over low heat. Keep it warm but do not allow it to boil.

Step 2

In a large skillet or heavy-bottomed pan, melt 2 tablespoons of butter with the olive oil over medium heat.

Step 3

Add the finely diced onion and a pinch of salt, cooking for 3-4 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for an additional minute.

Step 4

Add the Arborio rice to the pan, stirring well to coat each grain with the butter and oil mixture. Toast the rice for 2-3 minutes until it appears lightly translucent around the edges.

Step 5

Pour in the dry white wine and cook, stirring constantly, until the wine has been mostly absorbed.

Step 6

Start adding the warm stock, one ladle at a time. Stir frequently and wait for the liquid to almost completely absorb before adding the next ladle. Repeat this process until the rice is tender but still slightly firm to the bite (about 20-25 minutes). You may not need all the stock.

Step 7

Once the rice is cooked, reduce the heat to low. Stir in the grated Parmigiano-Reggiano cheese, heavy cream, and the remaining 2 tablespoons of butter. Mix well to create a creamy texture.

Step 8

Season the risotto with sea salt, freshly ground black pepper, and lemon zest to brighten its flavor. Taste and adjust seasoning as needed.

Step 9

In a separate skillet over medium heat, crisp the prosciutto slices for 1-2 minutes on each side until they're lightly golden and crispy. Remove and set aside on a paper towel to drain excess oil.

Step 10

Plate the risotto, topping each serving with crumbled or whole crispy prosciutto slices. Garnish with chopped parsley for a fresh finish.

Step 11

Serve the risotto immediately while warm and creamy, paired with a fresh green salad or your favorite white wine.

Nutrition Facts

Serving size	(2122.7g)

Amount per serving	% Daily Value*
Calories	3119.9

Total Fat 220.2g	0%
Saturated Fat 108.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 574.6mg	0%
Sodium 10006.6mg	0%
Total Carbohydrate 116.3g	0%
Dietary Fiber 4.4g	0%
Total Sugars 10.4g
Protein 148.7g	0%

Vitamin D 57.4IU	0%
Calcium 2982.6mg	0%
Iron 6.3mg	0%
Potassium 1759.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 19.6%

Carbs: 15.3%