Experience the rich flavors of Italian cuisine with our Risotto with Prosciutto and Peas. This dish perfectly balances prosciutto’s savory depth with the peas’s fresh sweetness. Each spoonful of this creamy risotto is a testament to the timeless combination of simple ingredients creating extraordinary tastes. Infused with a delicate blend of Parmesan cheese and a hint of white wine, this recipe elevates the classic risotto to a new level of elegance and sophistication. Ideal for a cozy dinner or a festive gathering, learn how to prepare this delightful dish and bring a piece of Italy to your table with our easy-to-follow guide.
AuthorJulia ForesekCategoryItalian, Rice & RisottosDifficultyIntermediateInfuse the Broth: In a small saucepan, warm the broth over low heat. Add the saffron threads to the broth, allowing them to steep and release their color and flavor.
Sauté the Aromatics: In a large, heavy-bottomed pan, heat a splash of olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 2-3 minutes.
Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains with the oil. Toast lightly for about 1 minute until the edges become translucent.
Deglaze with Wine: Pour in the white wine and stir until it has been absorbed by the rice.
Add the Broth: Begin adding the saffron-infused broth, one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.
Incorporate Prosciutto and Peas: With the last ladle of broth, add the peas and prosciutto to the risotto, stirring gently to combine. Cook for an additional 2-3 minutes, or until the peas are tender and the risotto is creamy.
Final Touches: Remove from heat. Stir in the butter and Parmesan cheese until well combined. Season with salt and pepper to taste.
Serve: Spoon the risotto into bowls and garnish with fresh parsley, if desired. Serve immediately.
Ingredients
Directions
Infuse the Broth: In a small saucepan, warm the broth over low heat. Add the saffron threads to the broth, allowing them to steep and release their color and flavor.
Sauté the Aromatics: In a large, heavy-bottomed pan, heat a splash of olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 2-3 minutes.
Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains with the oil. Toast lightly for about 1 minute until the edges become translucent.
Deglaze with Wine: Pour in the white wine and stir until it has been absorbed by the rice.
Add the Broth: Begin adding the saffron-infused broth, one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.
Incorporate Prosciutto and Peas: With the last ladle of broth, add the peas and prosciutto to the risotto, stirring gently to combine. Cook for an additional 2-3 minutes, or until the peas are tender and the risotto is creamy.
Final Touches: Remove from heat. Stir in the butter and Parmesan cheese until well combined. Season with salt and pepper to taste.
Serve: Spoon the risotto into bowls and garnish with fresh parsley, if desired. Serve immediately.
Notes
Perfect Wine Pairing
To accompany the rich and aromatic flavors of the Saffron Risotto with Prosciutto and Peas, a Gavi di Gavi is an exceptional choice. This Italian white wine, made from the Cortese grape, hails from the Piedmont region and is known for its crisp acidity, mineral undertones, and citrusy notes. The wine’s brightness and clean finish make it a perfect counterbalance to the creamy risotto, enhancing the saffron’s floral notes and complementing the salty prosciutto and sweet peas. Serve chilled to elevate your dining experience to new heights.
