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Saffron, Sage & Prosciutto Risotto Stuffing

Saffron, Sage & Prosciutto Risotto Stuffing

A creamy rice-based stuffing

Saffron, Sage & Prosciutto Risotto Stuffing

Makes 3 cups

For: Turkey, chicken, duck, seafood.

 

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

 

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.

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