Creamy Goat Cheese and Thyme Risotto with Prosciutto di Parma

This recipe belongs to the category of my dream recipes.

These are recipes that I literally dream about, or I imagine them (like my lavender cookies), and then when I finally put all the ingredients together, everything goes smooth and the result is a meal that looks and tastes delicious and for the same reason becomes a staple in my kitchen.

I think it is because of the ingredients: fresh thyme, one of my favorite herbs, and fresh goat cheese, one of my favorite cheeses, topped off with slices of the best prosciutto ever (Prosciutto di Parma, Italy, of course).

I made it the day before Eulimar came to spend an afternoon in my kitchen. I posted a picture on my Facebook wall and Euli said something about it. Then I cooked it again for dinner. It tastes so good that who cares about having it two days in a row.

This is one of those rare recipes in which I use beef cube to season it. To avoid this ingredient you can substitute it for beef or vegetable broth. I hope you like it!

Goat Cheese and Thyme Risotto with Prosciutto | Ingredients for 6 portions
3 Tbs. of butter
1 onion finely chopped
1 cup white rice
1 cup of white wine
1 quart of beef broth
3 Tbs of fresh thyme leaves
½ cup of fresh goat cheese
Coarse sea salt
Freshly ground white pepper
6 slices of prosciutto di Parma

In a large saucepan on medium heat, melt the butter and sauté the onion until soft and transparent, 4-5 minutes. Add the rice and cook for 3 more minutes. Add the wine and cook, stirring, until the liquid is almost absorbed by the rice. Add 1 cup of water and cook, stirring, until the liquid is almost absorbed. Add another cup of water, beef cube and thyme leaves, and cook, stirring, until the liquid is almost absorbed. Add the rest of the water, one cup at a time, and keep stirring, until the liquid is absorbed. This process can take around 30 minutes. Add salt, pepper and cheese and stir. Serve immediately with some prosciutto on top.


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