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Prosciutto and pea risotto
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 1020.00 gm chicken style liquid stock
  • 18.20 gm olive oil
  • 40g butter, chopped
  • 6 slices prosciutto, chopped
  • 400.00 gm arborio rice
  • 125.00 gm dry white wine
  • 375.00 ml frozen peas
  • 125.00 ml finely grated parmesan cheese
  • 82.50 ml fresh sage leaves
Instructions:
  • In a large saucepan, combine the stock and 1 1/2 cups of cold water. Heat over medium-high heat until simmering.
  • In a large, heavy-based saucepan over medium heat, combine oil and 20g butter until sizzling. Toss in onion, garlic, and prosciutto, stirring occasionally until onion is softened, for about 5 minutes. Mix in rice to coat, then pour in wine and cook for 2 minutes until almost all the liquid is absorbed.
  • Pour in one ladle of the flavorful stock mixture, then gently stir it in with a wooden spoon until the liquid is fully absorbed. Continue adding the remaining stock one ladle at a time, stirring after each addition. Introduce the peas and 1/3 cup of Parmesan cheese with the final ladle of stock. The risotto should have a creamy texture and the rice should be tender yet slightly firm in the center.
  • In a frying pan over medium-high heat, melt the rest of the butter. Add the sage in 3 batches and cook until crisp, about 1 to 2 minutes.
  • Ladle the creamy risotto into bowls, generously sprinkle with fresh sage and the remaining Parmesan cheese. Finish with a crack of black pepper. Elegantly present and serve.

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