Risotto with Peas and Prosciutto
Ingredients
5 cups chicken broth
1⁄2 cup onion, finely chopped
4 tablespoons unsalted butter
1 1⁄2 cups Arborio rice
1⁄2 cup dry white wine
1 cup frozen baby peas, thawed briefly with running water
2 ounces thinly sliced prosciutto, cut crosswise into 1⁄4-inch-wide strips
1⁄2 teaspoon lemon zest
1 cup Parmesan cheese, finely grated
3 tablespoons fresh flat-leaf parsley, finely chopped (optional)
Instructions
1. Bring broth to a simmer in a saucepan and keep at a bare simmer, covered. Or cheat, and heat in the microwave for 5-6 minutes.
2. Melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat and add onions, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until wine is completely absorbed.
3. Stir in 1 cup simmering/heated broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1⁄2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will probably be leftover broth).
4. Stir in peas, prosciutto, zest, 2⁄3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1⁄3 cup cheese.
Comments
I have no idea where this recipe originally came from since I’ve been making it for quite some time. It is probably our favorite risotto recipe and we’ve tried quite a few over the years!
Risotto is one of those dishes that seems harder to prepare than it actually is. Contrary to what the recipe says, you do not actually have to stir it constantly. It’s easy to stir every couple of minutes in between prepping the other parts of your meal or setting the table.
The lemon zest adds a great citrus note to this meal and the peas add good crunch. I usually make this with white onion, but it works just as well with red onion, shallot, or a mixture of garlic and onion depending on your preferences and what you have in your pantry. My preference is to mix in the entire cup of cheese instead of reserving some for garnish.
I recommend using the lowest sodium chicken broth you can find, my preference is Kitchen Basics. Making your own is also an option, but it’s not one that I take.
Shown here with Pan-Glazed Chicken with Basil.
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