Risotto alla Fragole, Prosecco e Prosciutto
by Executive Chef Francesco Greco, PLUM Prime Steakhouse – Cape Sienna Hotel & Villas, Kamala
With the aroma of Prosecco and the sweetness of strawberries balanced by the salt of Parma ham, this elegant risotto captures the essence of Italian refinement. At PLUM Prime Steakhouse, Chef Francesco Greco transforms humble ingredients into a modern signature dish that feels both celebratory and comforting.
Ingredients
400 g Carnaroli rice
200 g unsalted butter
120 ml Prosecco sparkling wine
60 g chopped white onion
100 g diced strawberries
150 g Parmigiano Reggiano cheese
4 large slices of Prosciutto di Parma
1.2 litres vegetable stock
Aged balsamic vinegar
Preparation
Dry the Parma ham in a 65°C oven until crisp. Warm half of the butter in a pot and add half of the strawberries with all the chopped onion. Sauté gently until the onion turns translucent.
Add the rice and toast lightly before deglazing with Prosecco. Stir until the wine evaporates completely. Add the boiling vegetable stock, lower the heat to a gentle simmer, and let cook undisturbed for about 13 minutes, adding more stock if needed.
Remove from the heat and fold in the remaining strawberries, butter, and Parmigiano Reggiano. Blend gently with a wooden spatula, cover, and let rest for five minutes.
Plate the risotto, top with a slice of crispy Parma ham, and finish with a drizzle of aged balsamic vinegar.
