Serving Size: 4
Special Info: Egg free, Gluten free, Nut free
42 oz. chicken stock
1 tbsp olive oil
8 slices prosciutto
1 onion, diced
2 cloves garlic, finely diced
2 cups Arborio rice
1/2 cup white wine
1 cup frozen or fresh peas
1/4 cup Parmesan cheese, finely grated
2 tbsp flat-leaf parsley, chopped
Place stock in a large saucepan and heat until simmering.
Heat oil in a heavy based pan at medium heat.
Cook prosciutto until crisp, in two batches.
Transfer to a plate lined with paper towel to drain.
Add onion to pan and cook for two minutes, add garlic and cook for another two minutes.
Turn up the heat and add Arborio rice and stir constantly for two minutes until heated through.
Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.
Add a soup ladle (about ½ cup) of warm stock to the pan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.
After 15 minutes, taste the rice, it should be soft.
If not, keep adding stock and stirring until rice is cooked.
Add peas and cook for a couple of minutes until bright green.
Stir in the cheese and allow risotto to rest for two minutes.
Check the consistency of the risotto, if it is a bit gluggy, add more stock (or boiled water if you are out of stock).
Crumble the prosciutto into pieces and add to the risotto.
Mix well and serve immediately with extra grated parmesan and a green salad!