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Ingredients
- 1 Tbsp. butter
- 1 c. rice, short-grain
- 1 x onions, medium
- 1 x apples, Granny Smith
- 3 slc prosciutto
- 1/2 c. white wine
- 5 c. chicken stock
- Â Â salt, pepper
- 1 Tbsp. Parmesan cheese
Directions
- Dice onion, prosciutto.
- Grate apple.
- Heat butter in a heavy-bottomed pan and add in rice, onion and apple. Stir till all is well coated with butter. Add in white wine and allow to simmer for a minute or possibly two.
- Have warm chicken stock ready in a second pan, and add in it, a soup ladle at a time, while stirring rice with a wooden spoon. The trick is to balance the heat under the pot with the amount of stock added, so which the rice can cook while absorbing more and more stock. If the heat is too low, the rice will "drown" in stock; if too high, too much stock will evaporate. Just take it slowly and keep stirring as you go.
- When the rice is cooked, stir in prosciutto, salt, pepper and Parmigiano cheese. Remove from heat and leave, covered, for two min before serving.
- Serves four.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 34 | 12% |
| Total Fat 3.93g | 5% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 512mg | 21% |
| Potassium 401mg | 11% |
| Total Carbs 46.98g | 13% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.61g | 4% |
| Protein 7.17g | 11% |
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