Wednesday, September 27, 2006

Prosciutto & Pea Risotto

2 tbsp olive oil
50g/2oz butter
1 onion, finely chopped
2 garlic cloves, finely chopped
400g/14oz risotto rice
150ml/5oz white wine
1.5 litres/2½ pints hot chicken stock
450g/1lb frozen peas
6-8 slices prosciutto chopped into bite size pieces
25g/1oz grated parmesan cheese
handful fresh parsley, roughly chopped
salt and freshly ground black pepper

1. Sauté onion & garlic in olive oil & half the butter till slightly brown over medium high heat.

2. Add the rice and fry for 2-3 minutes, stirring continually.

3. Add the white wine and reduce the heat to medium low. Stirring continually.

4. Once the wine is absorbed add the stock one ladleful at a time. Stir the rice slowly until the stock is absorbed. Continue adding ladles of stock and stirring the rice until stock is absorbed. Rice should begin to have a creamy texture.

5. Before adding the last several ladles of stock add the peas and prosciutto.

6. Once all stock is absorbed add remaining butter and and cheese and blend gently
into rice. Season with salt & pepper.

7. Cover and let stand for 5 minutes.

8. Rice should be creamy with a slight bite. Garnish with chopped parsley and serve with a smile!

©The Family Room 2006

1 comment:

Anonymous said...

Oh my goodness i just made this and it is simply AMAZING.... i made a few alterations and made it 'my own'. i didn't have prosciutto but i had left over salami (from pizza night last night) so used it. i also added mushrooms, extra onion and garlic which just made it GREAT. this is an awesome recipe to use if you're in a rush but want a great meal or if you want to use up all those veggies in the fridge that you just don't know what to do with. the kids will love it as well. have it with a simple salad and a glass of wine and dinner is set. thank you family room

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