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Prosciutto, pea and sage risotto
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Indulge in this luxurious creamy risotto, a labor of love that will leave your taste buds dancing.
Ingredients:
  • 1402.50 gm salt reduced chicken style liquid stock
  • 100g thinly sliced prosciutto
  • 36.40 gm olive oil
  • 2 garlic cloves, crushed
  • 400.00 gm arborio rice
  • 500.00 ml frozen peas
  • 35g parmesan cheese, finely grated
  • 1 bunch sage, leaves picked
Instructions:
  • In a saucepan, bring the stock to a boil over high heat, then reduce heat to low and simmer with the lid on.
  • Roughly chop half the prosciutto. In a large, heavy-based saucepan over medium heat, melt butter and 1 tablespoon oil. Add the onion, garlic, and chopped prosciutto. Cook, stirring often, until onion is soft, about 6 to 7 minutes. Stir in the rice and cook for another minute.
  • Pour the simmering stock into the rice mixture one ladleful at a time, gently stirring with a wooden spoon until all the liquid is absorbed. Continue this process with the remaining stock, adding the peas with the last ladleful. The rice should be tender and creamy. Take it off the heat, mix in the parmesan, and season with pepper.
  • Heat the rest of the oil in a small non-stick pan over medium-high heat. Cook sage leaves until crisp, about 1 to 2 minutes. Transfer to a plate. Cook the rest of the prosciutto until crispy and golden on each side, about 1 minute each. Transfer to a plate.
  • Portion risotto into individual serving bowls. Tear prosciutto into bite-sized pieces and scatter over the risotto along with fresh sage leaves. Finish with a dash of freshly ground black pepper before serving.

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