Question for Mom

I bought too much prosciutto to make your Prosciutto Panini Sandwich and I don’t know what to do with the leftovers.  Do you have any suggestions? –Fred F.

Funny. I had the same problem. I tore a few slices of prosciutto into 1- or 2-inch pieces and added them to a Shrimp Risotto and cooked the mixture for
about more 1 minute. The combo worked well.  

Shrimp and Prosciutto Risotto– serves 2-3  

3 cups chicken broth + boiling water (if needed)
2 tablespoons butter or olive oil
1 medium onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1 cup cooked shrimp (31-40 per pound)
2-3 slices prosciutto, torn into 1- or 2-inch pieces    

Heat the broth in a saucepan and keep warm over low heat.  

Melt the butter (or heat the oil) in a large saucepan and add the onion.  Cook over medium heat for about 10 minutes, or until the onion softens. 

Add the rice and cook for 2 minutes, or just enough to coat the rice with the butter (or oil). 

Stir in the wine. Cook, stirring constantly, until the wine has evaporated.  Add a few ladles of broth, just enough to cover the rice.  Cook over medium heat, continually stirring, until the broth has been absorbed.   

Continue cooking and stirring the rice in this manner, adding broth a bit at the time, until the rice is done, 15-20 minutes. If you run out of broth, use boiling water.  Stir in 1/4 cup of the Parmesan cheese, the shrimp and the prosciutto pieces. Heat for another minute, or until the shrimp is hot and the prosciutto has begun to shrink. 

At this point, the rice should be tender but still firm to the bite. It should have a creamy, moist consistency.  Sprinkle with salt and serve immediately with the remaining Parmesan cheese.  

                         For more recipes, order "Help! My Apartment Has a Kitchen!"