Christmas Brunch Crispy Prosciutto and Fontina Orzo
A warm, comforting orzo dish with crispy prosciutto, melted fontina cheese, and fresh thyme—perfect for a holiday brunch. The orzo is toasted then simmered in white wine and broth, creating a creamy, flavorful base enriched with butter and nutty fontina. Garlic and shallots add depth, while crispy prosciutto and toasted pine nuts bring texture and richness.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 45 min
- Makes
- 6 servings (about 1 cup each)
Steps
Before you start
- Have 4 cups of warm broth ready (chicken or vegetable; keep it warm on a separate burner)
- Cut prosciutto into ½-inch strips and fontina into small cubes
- Measure out all aromatics and thyme before you start cooking
Toast the pine nuts
- Place pine nuts in a small skillet over medium heat.
- Toast, stirring frequently, for 3–4 minutes until fragrant and light golden.
- Watch carefully to prevent burning.
- Transfer to a plate and set aside.
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Ready when: Pine nuts are light golden and fragrant
Tip: Pine nuts burn quickly, so stay near the skillet and stir often
Cook the prosciutto
- In a large skillet or shallow 3-quart saucepan, cook prosciutto strips over medium heat, breaking them into bite-sized pieces as they cook, for 4–5 minutes until crispy and browned.
- Transfer to a plate lined with paper towels, leaving about 1 tablespoon of the fat in the pan.
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Ready when: Prosciutto is crispy and browned
Tip: Don't drain all the fat—you need it to toast the orzo. If there's more than 1½ tablespoons, pour off the excess
Toast the orzo
- In the same pan with the prosciutto fat, add orzo and stir constantly over medium heat for 2–3 minutes.
- The orzo will become translucent and nutty-smelling as it toasts.
- Do not let it scorch.
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Ready when: Orzo turns light golden and smells nutty
Tip: Constant stirring prevents browning spots and ensures even toasting
Add aromatics and deglaze
- Add shallots and garlic to the pan.
- Stir for 1 minute until fragrant.
- Pour in white wine and scrape the bottom of the pan with a wooden spoon to loosen any browned bits.
- Simmer for 2 minutes until the wine reduces by half.
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Ready when: Wine has reduced by about half; orzo is beginning to absorb liquid
Tip: Scraping up browned bits adds depth and richness to the dish
Add broth and thyme
- Pour in the warm broth and add thyme sprigs.
- Bring to a gentle simmer over medium heat.
- Cook, stirring occasionally, for 12–14 minutes.
- The orzo will absorb the broth gradually and become tender but still slightly firm to the bite (al dente).
- Stir more frequently as the dish dries out toward the end of cooking.
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Ready when: Orzo is tender and creamy, with just a slight firmness when bitten
Tip: If the orzo is still too firm but the broth is almost gone, add a splash more warm broth and continue cooking. The final texture should resemble risotto—creamy but not soupy
Finish with cheese and butter
- Remove the pan from heat.
- Discard the thyme sprigs.
- Stir in the fontina cheese cubes and cold butter until fully melted and creamy.
- The residual heat will incorporate them smoothly.
- Season with a pinch of nutmeg, salt, and freshly ground black pepper to taste.
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Ready when: Cheese and butter are fully incorporated, creating a creamy sauce
Tip: Off-heat cooking prevents the cheese from becoming grainy or stringy. Stir gently until smooth
Plate and serve
- Divide orzo among six bowls or plates.
- Top each portion with crispy prosciutto and toasted pine nuts.
- Sprinkle with grated Parmigiano-Reggiano if desired.
- Serve immediately while warm.
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Tip: Assemble bowls just before serving so the prosciutto stays crispy and the orzo doesn't cool too quickly
Good to know
Tips
- Keep broth warm on a separate burner so it flows smoothly into the pan and maintains cooking temperature.
- Stir frequently in the last few minutes of cooking to prevent the orzo from sticking to the bottom and to distribute the liquid evenly.
- For a lighter version, reduce the butter to 2 tablespoons and omit the Parmigiano-Reggiano topping.
- This dish works beautifully as a side for roasted turkey, chicken, or ham, or serve it as a light vegetarian main course by adding roasted mushrooms or caramelized Brussels sprouts.
Make ahead
You can toast the orzo and cook the prosciutto up to 4 hours ahead; store them separately in airtight containers at room temperature. Toast the pine nuts no more than 2 hours ahead. Complete the dish just before serving to keep the prosciutto crispy and the orzo at the proper temperature and texture.
Storage & reheating
Store leftover orzo in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water, stirring occasionally, until warmed through (about 5 minutes). The prosciutto will lose its crispness when reheated; for best results, crisp fresh prosciutto and add it just before serving. Do not freeze.
Substitutions
- fontina cheese → Gruyère or Emmental cheese. Both have a similar nutty, rich flavor and melt smoothly. Use the same amount.
- dry white wine → Dry vermouth or additional broth. Vermouth adds herbal notes; broth keeps the dish mild. Use ¾ cup of either.
- prosciutto → Pancetta or bacon. Pancetta offers a similar salty, cured flavor; bacon is smokier. Render it until crispy as directed.
- pine nuts → Toasted sliced almonds or hazelnuts. Both add similar crunch and richness. Toast the same way and use the same amount.
