Risotto with Peas & Proscuitto Recipe

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Risotto with Peas & Proscuitto

Contributed by: Melinda

This is an outstanding dish for early spring when you can find fresh english peas.

1/4 cup butter (or butter and olive oil combined)
1 medium onion, finely chopped
1 large clove garlic, minced
2 1/2 cups arborio rice
2-3 cups fresh english peas
6-8 oz. proscuitto - have it cut about 1/2 inch thick
3/4 cup dry white wine
1/2 tsp saffron
6 - 8 cups chicken broth
1 tbl butter
1 cup freshly grated romano cheese, divided
salt to taste
Serves 6

Heat chicken broth in a saucepan - keep warm - add peas
Add saffron to white wine and heat
Dice proscuitto into 1/4 inch pieces
Melt 4 tbl butter in large saute pan
When butter foams, add onion & proscuitto
Sauté over medium heat until onion is pale yellow (do not brown) and proscuitto is a bit crisp
Add rice and mix thoroughly until well coated with butter
Add hot wine
When rice has absorbed all wine, add enough broth to cover the rice (approx. 1/2 - 1 cup) - try to avoid adding peas at this time
Stir over medium heat until broth is absorbed
Continue this process adding broth a little at a time
When most of the broth has been added, add the peas to the rice and finish cooking
Cook until rice is tender, but not mushy - about 20 minutes in total. When rice is cooked to taste the dish should be slightly saucy.
Remove from heat and stir in 1/2 cup parmesan cheese and 1 tbl butter. The starch from the rice is going to continue to thicken the dish while hot
Serve immediately with fresh parmesan

If the heat under the pan is too high, you'll end up evaporating off the liquid instead of the rice absorbing it. If it's too low, it will take too long and you'll probably end up with mush. Consider how your cooktop works before you start and adjust accordingly.

Serve with a crisp Sauvignon Blanc.

Questions about this recipe?