Risotto Peas And Prosciutto Recipe
Finished with grana and pecorino
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Ingredients
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Main Ingredients
Cheese and Seasoning
Garnish
Method
Preparation
- 1
- 2
Heat Broth
In a pot, bring the chicken or vegetable broth to a gentle simmer. Keep it warm throughout the cooking process.
Cooking the Risotto
- 3
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and sauté for an additional minute.
- 4
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat the grains with the oil. Cook for about 1-2 minutes until the rice is slightly translucent around the edges.
- 5
Deglaze with Wine
Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- 6
Add Broth Gradually
Add a ladleful of the warm broth to the rice and stir. Continue adding the broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.
- 7
Incorporate Peas and Prosciutto
When the rice is al dente and creamy, stir in the peas and diced prosciutto. Cook for an additional 3-5 minutes until the peas are tender and heated through.
Finishing Touches
- 8
Add Cheese
Remove the skillet from heat and stir in the grated Grana Padano and Pecorino Romano cheeses until melted and well combined.
- 9
Season and Garnish
Season with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley.
