Friday, October 17, 2014

Risotto with Prosciutto and Peas


Have you ever had risotto?  Ever since I went to Italy and fell in love with their food, I am very fond of risotto.  In Florence and Tuscany, risotto was always on the restaurant menus.  One of my favorite risottos while visiting Italy was made with mushrooms, a.k.a - Porcini Risotto.

Risotto is a dish made with rice cooked in stock and grated Parmesan cheese.  There are various types of risotto.

I also make risotto at home and one of our favorites is one that I make with prosciutto and peas.  In the summer months, I add fresh corn instead of peas.  I love using other fresh vegetables in this dish especially in the summer season.




Recipe

Saute 3-4 ounces of prosciutto, diced in butter with 1/2 medium onion in 1/2 stick of butter in medium saucepan for about 5 minutes or until onion is translucent.



I use my All Clad stockpot for this dish.



Add 1 1/2 cups Aborio rice coating the rice and stirring constantly.  In another saucepan, heat 40 ounces of chicken stock on low heat.






Once rice is coated with butter (about 30 seconds), begin to ladle hot stock into rice mixture. Continue to stir constantly until all added stock is used.  (Every couple of minutes - you add a ladle of stock to the rice mixture and continue to stir).





The whole process of adding the ladled stock should take approximately 20-25 minutes and about 1/2 way through this process, add 1 cup of fresh peas or thawed frozen peas.  Stir lightly.  Once broth is incorporated into the rice mixture, stir in 1/2 cup Parmesan cheese.




**It is very important to constantly stir risotto for the whole process.  The end result is well worth it, BELIEVE ME!








Serve with additional Parmesan if desired.

I love serving this dish with a crusty bread.

BON APPETIT!










6 comments:

  1. That is really a good sounding recipe. My hubby loves risotto but I never make it at home. He would love your recipe. xo Diana

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  2. it looks really good and i've heard there are quite some tricks to getting it cooked just right. i have made it before, but it's been awhile, now i would love to make it again after seeing yours. that's a great idea to put seasonal veggies in it too. the stock pot is very nice. thanks for the step by step instructions! i will hae to give it a try soon and let you know how it turned out :)

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  3. I would love to come over for supper. Yummy! I will have to try this, I have never made something like this.
    Thank you for sharing.
    Carla

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  4. This looks so delicious, Kelly! I have never made risotto before...pinning! Thanks so much for stopping by my blog!

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  5. YUM!! I've only done risotto once... my outcome was not worth the effort. YOURS makes me consider trying again. =) Looks divine! blessings ~ tanna

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  6. I've never tasted risotto but your recipe looks/sounds so good.

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