Friday, September 21, 2012

Legends from Europe Recipe Contest

I am super excited to have been chosen as one of the contestants to participate in the Legends from Europe recipe contest!!!
My assignment was to create a dish using Prosciutto di Parma and here's what I came up with... 
Prosciutto di Parma Wrapped Halibut Over a Mushroom Medley Risotto with Brown Butter Sage Sauce
Serves: 2
Prep: 10 minutes
Cook: 45-50 minutes
3 c. chicken stock
1 c. mixed dried mushrooms
2 T. olive oil, divided
1 small onion, finely chopped
1 c. Arborio rice
1/4 c. heavy cream
1/4 c. freshly grated parmesan cheese
1 pinch cracked black pepper, to taste
2 (6 oz.) Halibut fillets, about 1 inch thick
1/4 lb. Prosciutto di Parma, sliced thin
1/2 c. unsalted butter
2 T. fresh sage, minced
2 fresh whole sage leaves
For the risotto combine stock and mushrooms in a medium pot and bring to a boil to begin to reconstitute the dried mushrooms for about 10 minutes. Reduce heat to low and keep warm. In a large pot heat one tablespoon of oil over medium and add onions. Cook until almost tender about 3 to 5 minutes. Add Arborio rice and stir to coat. Continue to cook another 3 to 5 minutes until rice becomes slightly golden, stirring often. Slowly begin adding broth to the rice one ladle at a time and allow for the liquid to dissolve almost completely before adding more. Complete process until broth is gone. This will take about 25 to 30 minutes. Roughly chop mushrooms and stir into risotto along with the heavy cream, parmesan and pepper.
In the meantime prepare halibut by wrapping each fillet evenly with the Prosciutto di Parma. Heat remaining oil in a large non-stick skillet over medium and add wrapped halibut. Cook on each four sides for about 5 minutes each to ensure a crisp crust and cooked through fish. This will take about 20 minutes total. Remove fillet and set aside, keeping them warm.
In the same skillet add butter and let melt over medium-low. Add whole sage leaves and cook just until crisp, about a couple minutes. Remove and drain on paper towel. Add minced sage to butter and continue cooking to release flavor into the butter another couple minutes and until a nutty aroma fills the air.
Assemble dish by spooning mushroom risotto onto the bottom of a bowl or plate, place the Prosciutto di Parma wrapped halibut on top of the risotto, drizzle with brown butter sage sauce and garnish with one crisp sage leaf. Enjoy!
For more information about the Legends from Europe visit!!!


  1. Looks & sounds amazing ~ LOVE THIS!!

  2. Love the aborio rice and all the flavors you have created...excellento!! Ally

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