Properoni Risotto

Properoni Risotto recipe



This risotto is the perfect mid week treat. Packed full of flavour with Properoni's indulgent smoky flavour running through that creamy silky smooth joy.

INGREDIENTS (serves 4 people) 
  • 120g butter
  • Properoni pair
  • 100g shallots, chopped
  • 2 Garlic Cloves, sliced
  • 300g Risotto Rice
  • 100 ml White Wine (optional)
  • 1000 ml Vegetable or Chicken Stock fresh or made from 1 stock cube
  • 100g Parmesan
  • 70g Butter
  • 30g chives, chopped
  • A small box of Mix Italian Micro herbs (80g) or Rocket


  1. In a medium-size pot add 50g butter add Properoni fry for 2 minutes then add shallots and garlic. Fry for 4 minutes.

  2. Stir the rice in and fry for 2 minutes, until the rice is heated up. Add 100ml white wine. Wait until it fully evaporates. If you do not drink wine, you can skip this part.

  3. Add 1/2 of the stock and cook on medium-high heat for 17-20 minutes, until the rice is fully cooked, but still al dente. Keep adding stock, 1 ladle at a time when it’s absorbed by the rice. (If you run out of stock, you can add water.)

  4. Add chives, butter, parmesan and stir them in with a spatula until the cheese in the butter dissolves to a creamy consistency. Check for seasoning and add freshly ground pepper

  5. Crown the risotto with the Micro herbs. If using rocket, season it with a dash of olive oil salt and pepper.

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