Go Back
1 Tbsp. minced Rosemary
1 cup Short Grain Rice (like Arborio or Anson Mills Carolina Gold Rice )
2 Tbsp. Unsalted Butter
2 cloves Black Garlic
3 Shallots, minced (about ⅓ cup)
3 Tbsp. Olive Oil
3½ cups low-sodium Chicken Broth
Pepper to taste
Salt to taste
½ cup Prosciutto, cut into strips
½ cup dry White Wine or Vermouth
½ cup finely grated Parmesan Reggiano or another hard, salty cheese
Mince the black garlic, then add to olive oil in a small jar or ramekin. Muddle the garlic and oil together, cover, and set aside while the mixture steeps.
Heat the broth over medium heat until simmering, then lower the heat to low. Keep the broth hot but not bubbling for the rest of prep. Melt the butter in a deep pan, then add the shallots. Sauté until translucent, about 5 minutes. Add the rice and stir, coating the grains with the melted butter, and continue to sauté over medium heat until opaque, about 2 minutes. Add the wine and let it reduce over medium-low heat, about 2 minutes.
Add one ladle of broth and the rosemary and stir. Allow the rice to cook uncovered, at a simmer. When the broth has been almost entirely soaked up by the rice, add another ladle. Continue this cycle until the rice is cooked al dente. This will take about 20 minutes, and you might have leftover broth. Stir in the parmesan and prosciutto. Add salt and pepper to taste. Serve with a splash of the black garlic oil.
