Friday, October 19, 2012

Pea Proscuitto and Parmesan Risotto


- 4 Cups (1 litre) chicken stock
- 1 tbsp olive oil
- 60g butter
- 2 garlic cloves, crushed
- 10 slices prosciutto, chopped
- 2 cups aborio rice
- 1/2 water
- 1 1/2 cups frozen peas
- 40g Parmesan grated
- extra Parmesan to serve


- Bring the stock to a simmer in a medium saucepan over medium heat. Keep it hot but not boiling

- Heat oil and 1 tablespoon butter in a heavy based saucepan/pot over medium heat. Add garlic and cook stirring for a few minutes until fragrant

- Add in the prosciutto and cook for 2 minutes.

- Add the aborio rice and stir until combined with the garlic and oil mix, the rice should appear 'glassy'

- Add 1/2 cup water and stir until all absorbed

- Add a ladle full of stock to your rice, and stir until it is ALL absorbed

- Keep adding stock and stirring until it is all absorbed before adding the next ladle full. This is important to make sure it is all absorbed first. It will take about 15-20 minutes to do this.

- With the last ladle of stock, add your peas

- Take off the heat and stir in the Parmesan and the remaining butter. Season with salt and pepper to taste

- Sprinkle with remaining Parmesan and yummo!

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