Risotto con Prosciutto e Piselli (Risotto with Ham and Peas)
Risotto con Prosciutto e Piselli (Risotto with Ham and Peas) is a traditional Italian recipe for a classic risotto of rice cooked in wine and chicken stock with bell pepper and saffron until creamy that's finished with cooked green peas and ham. The full recipe is presented here and I hope you enjoy this classic Italian version of: Risotto with Ham and Peas (Risotto con Prosciutto e Piselli).
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Ingredients:
60g butter
1 onion, chopped
350g risotto rice
6 tbsp dry white wine
1.2l chicken stock, hot
pinch of saffron
1 small red bell pepper, de-seeded and chopped
180g cooked green peas
120g cooked ham, diced
salt and freshly-ground black pepper
freshly-grated Parmesan cheese
Method:
Melt half the butter in a pan, add the onion and fry gently until it softens and begins to brown (about 8 minutes). Stir in the rice and cook, stirring frequently, until it is coated in the butter and begins to turn translucent.
Now add the wine and continue cooking until almost all the liquid has evaporated. Stir in half the hot stock and stir in the bell pepper and saffron. Continue cooking, uncovered, stirring occasionally, until almost all the stock has evaporated. At this point add all the remaining stock. Continue cooking, stirring frequently, until the rice is almost tender.
Add the ham and peas and season with salt and black pepper, to taste. Cook until the peas are tender (about 5 minutes then stir in the remaining butter. Turn into a serving bowl and serve accompanied by a separate bowl of freshly-grated Parmesan cheese.
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