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Risotto with Prosciutto and Peas




Source of Recipe


internet


List of Ingredients




4 to 5 cups homemade chicken stock or canned reduced sodium, reduced fat broth
2 tablespoons extra virgin olive oil plus more for drizzling
1 leek, finely chopped, white part only
1 cup of arborio rice
1 1/2 ounces thinly sliced prosciutto, diced
1/4 cup dry white wine
1 cup young, tender shelled peas
1/2 cup grated Parmigiano Reggiano cheese

Pour the stock or broth into a saucepan and warm it to a simmer throughout the making of the risotto. In a 4 quart saucepan warm the 2 tablespoons olive oil. Add the leek and saute until translucent, about 4 minutes. Add the rice and cook, stirring often for 3 minutes. Add the prosciutto to the rice and continue to cook until the ham begins soften otherwise it may get chewy. Then add the wine and cook, stirring, until it is completely absorbed. Add about 1 1/2 cups of the hot stock or broth to barely cover the rice. Reduce the heat and keep stirring until the broth is nearly absorbed by the rice. Now add more stock, again until it just barely covers the rice while maintaining the heat at a gentle simmer. Continue this process until the rice is cooked al dente and a creamy sauce begins to form. If you get to this point and still have some stock left, don't worry. About 5 minutes from finishing add the peas, then before serving add the cheese and if you like, a tablespoon of butter. Serve in shallow soup or pasta bowls, drizzle olive oil over the top and shave a curl of Parmigiano Reggiano over the top. Serve with a thick slice of fresh Italian bread, either plain or toasted and rubbed with garlic.


Recipe