Prosciutto and Green Pea Risotto

A very nice risotto, lovely mingling of rich flavors. Lots of work with all that stirring putting the love into the dish. The results are certainly worth it.

Yields:	6 servings
Rating:
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	Preparation	10 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients

1	cup	scallions, spring or green onions	thinly sliced
1/4	cup	butter	or margarine
1/2	cup	prosciutto	julienned
1	cup	rice	uncooked
1/2	cup	white wine	dry
2	cups	chicken broth	hot
3	cups	water	hot
1	cup	green peas	frozen, thawed
1/2	cup	heavy whipping cream
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
2	tablespoons	basil	fresh, chopped
1/4	teaspoon	white pepper	ground

Directions

Cook green onions in butter 2 or 3 minutes or until soft in large skillet over medium heat.

Add prosciutto, cook 1 to 2 minutes more.

Add rice and cook 2 to 3 minutes, or until rice is lightly browned.

Add wine, stir until absorbed.

Increase heat to medium high; stir in 1 cup broth.

Continue stirring and adding remaining broth and water, 1 cup at a time, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.

It will take approximately 25 to 30 minutes.

Remove from heat; stir in peas, cream, cheese, basil and pepper.

Stir until mixture is creamy. Serve immediately.

Reviews

A very nice risotto, lovely mingling of rich flavors. Lots of work with all that stirring putting the love into the dish. The results are certainly worth it.
11 months ago by sean

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