Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
1.50cupsArborio rice
4cupschicken or vegetable broth, kept warm
1chicken or vegetable broth, kept warm
2cloves garlic, minced
1cup dry white wine
1pinchpinch saffron threads
1cup frozen peas, thawed
100gprosciutto, thinly sliced and roughly chopped
2tbsptablespoons unsalted butter
½cup freshly grated Parmesan cheese
Olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish
1
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.
2
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.
3
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.
4
Deglaze with Wine: Pour in the white wine and stir until it has been absorbed by the rice.
5
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.
6
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.
7
Final Touches: Remove from heat. Stir in the butter and Parmesan cheese until well combined. Season with salt and pepper to taste.
8
Serve: Spoon the risotto into bowls and garnish with fresh parsley, if desired. Serve immediately.
Ingredients
1.50cupsArborio rice
4cupschicken or vegetable broth, kept warm
1chicken or vegetable broth, kept warm
2cloves garlic, minced
1cup dry white wine
1pinchpinch saffron threads
1cup frozen peas, thawed
100gprosciutto, thinly sliced and roughly chopped
2tbsptablespoons unsalted butter
½cup freshly grated Parmesan cheese
Olive oil
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish
Directions
1
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.
2
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.
3
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.
4
Deglaze with Wine: Pour in the white wine and stir until it has been absorbed by the rice.
5
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.
6
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.
7
Final Touches: Remove from heat. Stir in the butter and Parmesan cheese until well combined. Season with salt and pepper to taste.
8
Serve: Spoon the risotto into bowls and garnish with fresh parsley, if desired. Serve immediately.
