Pea Risotto with Prosciutto
Risotto • Italian
Description
Recommended products: Arborio Rice Riso Scotti. Italy Prosciutto Leporati. Italy Grated Parmigiano Reggiano 32%. Italy Recipe author: Chef John Smith, a renowned chef.
Ingredients
- Prosciutto 8 pieces
- Butter 2 pieces
- Chicken Broth 0 qt
- Onion 1 head
- Thyme 0 oz
- Parsley 0 oz
- Frozen green bean pods 5 oz
- Parmesan Cheese 0 oz
- Nerone Rice 10 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Melt the butter in a large pot over medium heat, add finely chopped onion, finely chopped prosciutto, and crushed thyme leaves. Cook until the onion becomes soft. Add a cup of risotto rice and sauté for 5-10 minutes.
Step 2
Then pour a cup of chicken broth into the pot, stir, and cook on low heat until the rice absorbs the broth. Add the frozen peas and another cup of broth and cook until it is absorbed again.
Step 3
Taste the rice. It should be slightly undercooked (al dente). Add the remaining broth and, stirring, cook until the liquid evaporates completely. The rice is ready when it is all coated in a creamy sauce.
Step 4
Then sprinkle the rice with grated Parmesan and add a small handful of finely chopped parsley. The risotto is ready.
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