Risotto with Peas and Prosciutto

risotto with peas and prosciuttoI decided to try out adding some video. I’ve ordered a tripod, but it hasn’t arrived yet, so last night I experimented with holding the camera with one hand while I cooked with the other. Here are the results. Not great, but not bad. Tripod coming soon… This is going to be fun!!! Let me know your thoughts, and any tips about video editing, YouTube, etc.

1 tbsp olive oil
4 tbsp butter, divided
1 cup chopped onion (1 small, or 1/2 large onion)
1 cup Carnaroli or Arborio rice (I always use 1/3 cup per person, and since there were 3 of us…)
1/2 cup dry white wine
3-4 cups chicken stock
1/2 cup peas
3-4 slices prosciutto
1/2 cup grated Parmigiano Regiano Cheese

  • Heat the butter and olive oil in a heavy pot.
  • Add the onion and sauté until soft, about 5 minutes.
  • Add the rice and stir to coat. Continue stirring occasionally for about 2 minutes.
  • Add the wine and cook till it is absorbed.
  • Begin adding the stock, about 1/2 to 1/4 at a time, stirring frequently. When it begins to be absorbed, add more stock, never allowing it to get too dry. Keep rice at a low-medium simmer.
  • After rice has been cooking for about 20 minutes, add the peas and prosciutto.
  • Continue to cook until al dente, about 5 more minutes for Arborio, a bit longer (up to 30 minutes total) for Carnaroli.
  • When the rice has become creamy, and tastes done, remove from heat and add the cheese and the remaining butter.
  • Serve immediately with grated cheese to pass at the table. You can make Arancini or Risotto cakes in the unlikely event that you have leftover rice. Recipes to follow!

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