1Combine onions, garlic and 4 tbsp of butter in a small saucepan and place over medium heat until butter is melted, turn to medium-low heat and let simmer for about 30-45 minutes. Once completed strain through a sieve and set aside.
2Melt one tbsp of butter in a pan and add mushrooms, salt and pepper. Cook over medium-high heat until liquid has been reduced, set aside once finished.
3In a medium saucepan heat the chicken stock over med-low heat, start the stock about five minutes before you start the risotto pan.
4To cook the risotto, heat a large pan over high heat. Once hot add the olive oil and the chicken, stir the chicken to sear all sides. While searing add the paprika.
5After about 1 minute add the rice and continue to stir, ensuring that you coat the rice in paprika and oil.
6Add the tomatoes, salt and let cook for about 1-2 minutes stirring consistently.
7Add the wine and stir to remove any bits that have stuck to the pan. The wine should boil immediately, after about 1 minute you can start to add chicken stock a few ladles at a time. Continue stirring frequently. As the liquid reduces and the rice starts to stick to the pan add more stock, a couple ladles at a time.
8After about 10 minutes and once the rice has significant increased in size, taste a few pieces of rice for doneness. The rice should be soft but maintain a little bite, thus a little el dente. Once the rice has reach this point you can add the parsley, prosciutto, mushrooms and strained butter.
9Remove from heat and stir in the parmesan. Congratulations on a beautiful risotto!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.