Risotto with Raw Prosciutto and Caramelized Onions

Today I present you a classy and elegant dish, where the flavor of the fine raw ham harmonizes perfectly with the sweetness and aroma of caramelized onions. This delicious and creamy risotto is perfect to serve on a special occasion, such as festive lunches, thanks to its alchemy of flavors and textures, capable of surprising and surprising our diners. It is a constantly evolving dish, the muse of great chefs, who experiment with increasingly refined and tasty combinations. Just think of the risotto with zucchini and saffron ice cream or the cinnamon-scented risotto, with suckling pig ragout and a splash of coffee powder. There is a continuous search for new flavors for a dish that represents the Italian tradition from north to south, following a few basic rules: the toasting of the rice, the addition of a good wine to blend and the creaming, which gives the dish a unique creaminess. The main ingredient of the recipe is rice, which for us Italians represents the basis of countless dishes, both traditional and modern cuisine. In our culture, it is not a simple food to accompany a second course, as is the case in other parts of the world, but the great protagonist of many regional recipes. Think, for example, of the famous Sicilian rice balls, one of the classics of street food, which can have different shapes depending on the region: round, cone or pear, stuffed with a rich meat sauce, peas and caciocavallo. We cannot forget the rice sartù, a specialty of Campania, tasty timbales rich in meatballs, sausages, peas, hard-boiled eggs and Neapolitan ragout, and the supplì del Lazio, elongated croquettes stuffed with meat sauce and mozzarella. Now let's see what we need to make our Risotto with Raw Prosciutto and Caramelized Onions. Ingredients 320 grams of Carnaroli or Arborio rice 1 jar of Onions 150 grams of San Daniele prosciutto 120 grams of goat cheese 1 shallot 1/2 glass of dry white wine salt freshly ground black pepper extra virgin olive oil a knob of butter to cream marjoram vegetable broth Ingredients for the broth 1 onion cloves a few celery sticks 2 carrots peppercorns Preparation Let's prepare the broth: let's start by peeling an onion and piercing it with a few cloves. Next, we cut two carrots and two celery stalks into pieces. Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for an hour. Peel the shallot, slice it thinly and put it in a saucepan with a drizzle of extra virgin olive oil. Let it flavor, then add the rice and toast it for a few minutes. Deglaze with dry white wine, evaporating the alcohol. We continue by adding, when necessary, a ladle of broth until the end of cooking, which takes about 10-15 minutes. In the meantime, cut the raw prosciutto into strips and make it crispy in a hot non-stick pan. When the rice is cooked, add the caramelized onions, the raw ham, season with salt and stir in the goat cheese, a knob of butter and marjoram. Our Risotto is ready to be served!