Creamy Artichoke Lemon Risotto topped with bits of crispy prosciutto plus tips for perfect creamy risotto every time.
Do you want to know the one ingredient for the creamiest risotto ever? I just discovered it and I’m happy to share it with you.
First off, risotto is one of my favorite dishes and if it’s on the menu, it’s a pretty safe bet I’ll order it. I don’t care what it’s served with or what kind of risotto it is. I love making it at home, too like this Artichoke Lemon Risotto or Tomato Basil Risotto.
Artichoke Lemon Risotto even has bits of crispy prosciutto ~ the perfect briny topping for this creamy dish. But wait ~ that secret ingredient. . .
I don’t read much of the newspaper these days, but every Thursday, I make a beeline (I just dated myself again) for the Food Section in our local paper. It has a classier name, but it escapes me right now. There’s usually a recipe or two I cut out and tuck away in my Little Black Book of recipe inspiration. About two years ago the Food Section shared a recipe for Mushroom Risotto. I had eaten risotto in restaurants but never attempted it at home, so I cut it out, made it and fell head over heels in love with my own risotto. I hate to brag, but, but sometimes you just have to blow your own horn. A couple of my favorite risottos are a version of that Mushroom Risotto where I add dried cherries and the other is a Lemon Parmesan that is ah-mazing with pan seared scallops. Today I’m sharing a Tomato Basil Risotto that had me filling my plate more than once. I’m only slightly embarrassed to say I stopped at thirds because my stomach was ready to burst. This Tomato Basil Risotto just may kick the others to the curb. Risotto isn’t hard to make, but it’s like caring for a toddler, and imagine what happens when that toddler is left unattended. . .