Entrée: Italy – Risotto alla Crema di Prosciutto e Piselli (Creamy Ham and Pea Risotto)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

1 1 / 3 cups (300 g) Arborio rice
5 oz (150 g) prosciutto, sliced
1 cup (150 g) peas (fresh or frozen)
1 onion, finely chopped
4 cups (960 ml) chicken or vegetable stock
3 1 / 2 oz (100 g) Parmigiano Reggiano cheese, grated
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil
Salt and white pepper to taste
Fresh parsley, chopped (optional)

Instructions

1. In a saucepan, bring the stock to a boil and then reduce it to a simmer.
2. In a separate large pan, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
3. Stir in the Arborio rice to the pan and cook for 2 minutes, letting the rice absorb the oil and become slightly translucent.
4. Begin adding the hot stock, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more.
5. When the rice is halfway cooked, add in the peas and continue adding stock as needed, cooking until the rice is tender and creamy.
6. Stir in the butter, grated Parmigiano Reggiano, and sliced prosciutto. Season with salt and white pepper to taste.
7. Garnish with fresh parsley before serving for a touch of color and freshness.