Italy in a Dish

Transport your taste buds straight to the heart of Italy with "Italy in a Dish," a luscious risotto recipe that captures the soul of Italian cuisine in every bite. Creamy Arborio rice is simmered to perfection in a rich chicken stock with hints of dry white wine, creating a velvety base. This classic risotto is elevated with bursts of flavor from sautéed cherry tomatoes, fresh basil, and gooey mozzarella, while a delicate slice of prosciutto adds a savory finish. Topped with a sprinkle of Parmesan and garnished with vibrant basil, this comforting dish is as stunning as it is delicious. Perfect for intimate dinner gatherings or a weeknight indulgence, "Italy in a Dish" is a culinary love letter to the Italian table.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Chicken stock
• 0.5 cups Dry white wine
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large, finely chopped Shallot
• 2 cloves, minced Garlic
• 1 cup, halved Cherry tomatoes
• 0.5 cups, loosely packed Fresh basil leaves
• 8 ounces, diced Fresh mozzarella
• 4 slices Prosciutto
• 0.5 cups Grated Parmesan cheese
• 0 to taste Salt
• 0 to taste Freshly ground black pepper

Directions

Step 1

In a medium saucepan, heat the chicken stock over low heat. Keep it warm but not boiling.

Step 2

In a large skillet or heavy-bottomed saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the finely chopped shallot and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.

Step 4

Add the Arborio rice to the skillet and stir for 1-2 minutes to coat the grains and lightly toast them.

Step 5

Pour in the dry white wine and stir until the liquid is mostly absorbed.

Step 6

Ladle in warm chicken stock, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Repeat until the rice is creamy and al dente, about 20-25 minutes.

Step 7

Meanwhile, in a small sauté pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the halved cherry tomatoes and a pinch of salt and pepper. Sauté for 4-5 minutes until the tomatoes soften and release their juices. Set aside.

Step 8

Once the risotto is cooked, stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and half of the fresh basil leaves (torn into small pieces). Mix until well combined and season to taste with salt and pepper.

Step 9

Plate the risotto, topping each serving with sautéed cherry tomatoes, cubes of fresh mozzarella, and a slice of prosciutto delicately draped over the top.

Step 10

Garnish with the remaining whole basil leaves and serve immediately for a true taste of Italy in a Dish!

Nutrition Facts

Serving size	2440.4 grams (2440.4g)

Amount per serving	% Daily Value*
Calories	2440

Total Fat 146.30g	188%
Saturated Fat 57.40g	287%
Polyunsaturated Fat 7.00g
Cholesterol 368mg	123%
Sodium 5882mg	256%
Total Carbohydrate 119.40g	43%
Dietary Fiber 5.80g	21%
Total Sugars 18.20g
Protein 143.00g	286%

Vitamin D 36IU	182%
Calcium 2207mg	170%
Iron 10mg	54%
Potassium 1160mg	25%

*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: 55.6%

Protein: 24.2%

Carbs: 20.2%