Prosciutto and Pea Risotto

Enjoy the harmonious blend of flavors in this Prosciutto and Pea Risotto, a celebrated Italian dish that marries the full-bodied taste of prosciutto with the gentle sweetness of peas. The dish features creamy Arborio rice, enriched with a savory broth that highlights the bright, fresh notes of peas and the distinct crunch of crispy prosciutto. Suitable for a comforting meal or a festive gathering, this risotto promises a fulfilling culinary experience with every spoonful.

Ingredients

• 1 cup arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup peas, fresh or frozen
• 6 slices prosciutto, diced
• 1/2 cup parmesan cheese, grated
• 2 Tbsp butter
• 2 Tbsp olive oil

Instructions

1. In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm.
2. In a large skillet, warm the olive oil over medium heat.
3. Cook the diced prosciutto in the skillet until crispy, then transfer to a plate lined with a paper towel.
4. Using the same skillet, add the onion and garlic, sautéing until transparent, about 3-4 minutes.
5. Add the Arborio rice, stirring constantly for about 1 minute until the grains become slightly translucent.
6. Pour in the white wine, stirring continuously, until the wine is fully absorbed.
7. Add the broth one ladle at a time to the rice, stirring continuously until each ladle is absorbed before adding the next, until the rice is creamy and just tender, about 18-20 minutes.
8. Mix in the peas, grated Parmesan cheese, and butter, and cook for an additional 2-3 minutes until well combined and heated through.
9. Adjust seasoning, adding salt if necessary.
10. Plate the risotto, topping each serving with crispy prosciutto.

Keywords: Dinner, Risotto, Salt, Pepper, Italian

Spice Rack: Salt, Pepper

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