Saffron, Sage and Prosciutto Risotto Stuffing is an Italian take on traditional stuffing. This Saffron, Sage and Prosciutto Risotto Stuffing recipe works well with seafood or roasts like turkey, chicken, or duck.
Saffron, Sage and Prosciutto Risotto Stuffing Recipe
Makes 3 cups
Ingredients:
50g butter
1 onion, finely chopped
2 garlic cloves, finely chopped
75g button mushrooms, finely chopped
1 cup Arborio rice
1 litre hot chicken stock
3-4 saffron strands
70g pine nuts, toasted, chopped
75g prosciutto, chopped
40g pecorino, freshly grated
3 tbsp chopped sage
3 tbsp chopped parsley
Method:
Melt butter in a large pan. Add onion and garlic and cook for 2-3 minutes until softened.
Stir in chopped mushrooms. Add rice and cook, stirring, for 3 minutes.
Add a cup of stock and saffron strands, allowing rice to absorb liquid before adding more.
Cook, adding more stock a cup at a time until rice has softened; this should take about 15-20 minutes. Remove from heat.
Stir in pine nuts, prosciutto, pecorino, sage and parsley.
Season to taste with salt and freshly ground black pepper.
Allow to cool before using as stuffing.
