Prosciutto and Green Pea Risotto

Prosciutto and Green Pea Risotto Recipe from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Prosciutto and Green Pea Risotto is a delicious and creamy Italian dish that combines the salty flavor of prosciutto with the sweetness of green peas. This dish is perfect for a cozy night in or a special dinner party.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. It is believed to have originated in Northern Italy, where rice was a staple crop. The creamy texture of risotto comes from the slow cooking process, which allows the rice to release its starches and create a rich and velvety sauce.

Ingredients

3 cups water
2 cups chicken broth
2 tbsp butter
0.5 cup prosciutto or ham, diced
1 cup uncooked U.S. arborio or medium-grain rice
0.5 cup dry white wine
1 cup frozen green peas, thawed
1 cup thinly sliced green onions
0.5 cup heavy cream
0.5 cup grated parmesan cheese
1 tbsp chopped fresh basil leaves
0.25 tsp ground white pepper

How to prepare

Heat 2 qt (1.89 liter) of water and broth in a saucepan over medium heat until it comes to a simmer.
Reduce the heat to low and keep it warm.
Meanwhile, melt butter in a large saucepan over medium heat.
Add prosciutto and cook until it turns brown around the edges, about 2 to 3 minutes.
Add rice and stir for 2 to 3 minutes.
Add wine and stir until it is absorbed.
Increase the heat to medium-high and stir in 1 cup of the water-broth mixture.
Cook uncovered, stirring frequently, until the liquid is absorbed.
Continue stirring and adding the remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
Cook until the rice is tender and the mixture has a creamy consistency, approximately 25 to 30 minutes.
Remove from heat and stir in peas, green onions, cream, cheese, basil, and pepper.
Stir until the mixture is creamy, about 2 to 3 minutes.
Serve immediately.

Variations

Add cooked shrimp or chicken for extra protein.
Use asparagus or spinach instead of peas for a different flavor.
Add mushrooms for a earthy taste.

Cooking Tips & Tricks

Be sure to use arborio or medium-grain rice for the best results, as these varieties are high in starch and will create a creamy texture.

- Stir the risotto constantly to release the starches from the rice and create a creamy consistency.

- Use a good quality chicken broth for added flavor.

- Add the peas at the end of cooking to ensure they stay bright green and retain their fresh flavor.

Serving Suggestions

Serve Prosciutto and Green Pea Risotto as a main dish with a side salad or crusty bread.

Cooking Techniques

The key to making a perfect risotto is to stir constantly and add the broth slowly to allow the rice to release its starches and create a creamy texture.

Ingredient Substitutions

You can substitute pancetta or bacon for the prosciutto, and vegetable broth for the chicken broth if desired.

Make Ahead Tips

Risotto is best served immediately, but you can prepare the ingredients ahead of time and cook the risotto just before serving.

Presentation Ideas

Garnish the risotto with fresh basil leaves and a sprinkle of grated parmesan cheese for a beautiful presentation.

Pairing Recommendations

Prosciutto and Green Pea Risotto pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, adding a splash of broth to revive the creamy texture.

Nutrition Information

Calories per serving

Each serving of Prosciutto and Green Pea Risotto contains approximately 400 calories.

Carbohydrates

Each serving of Prosciutto and Green Pea Risotto contains approximately 40 grams of carbohydrates.

Fats

Each serving of Prosciutto and Green Pea Risotto contains approximately 15 grams of fat.

Proteins

Each serving of Prosciutto and Green Pea Risotto contains approximately 12 grams of protein.

Vitamins and minerals

Prosciutto and Green Pea Risotto is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (butter, cream, cheese) and gluten (rice), so it may not be suitable for those with dairy or gluten allergies.

Summary

Prosciutto and Green Pea Risotto is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Prosciutto and Green Pea Risotto is a delicious and creamy Italian dish that is perfect for a cozy night in or a special dinner party. With a balance of carbohydrates, fats, and proteins, this dish is both satisfying and nutritious. Enjoy the rich flavors of prosciutto and green peas in every bite of this comforting risotto.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Prosciutto and Green Pea Risotto. It was a warm summer day, and I was visiting my dear friend Maria in Italy. Maria was a fantastic cook, and I always marveled at the delicious dishes she would whip up in her cozy kitchen.

On this particular day, Maria invited me to help her prepare dinner. She handed me a wooden spoon and a bag of Arborio rice, instructing me to stir the rice constantly as she added in the ingredients. I watched in awe as she expertly chopped up some prosciutto and tossed it into the pan with some green peas. The aroma that filled the air was absolutely intoxicating, and I couldn't wait to taste the final product.

As we sat down to enjoy our meal that evening, I savored every bite of the creamy, flavorful risotto. The combination of the salty prosciutto and the sweet peas was simply divine. Maria shared with me the story of how she had learned to make this dish from her own grandmother, who had passed down the recipe through generations. I knew then and there that I had to learn how to make this dish myself.

When I returned home from my trip to Italy, I set out to recreate Maria's Prosciutto and Green Pea Risotto in my own kitchen. I gathered all the ingredients I would need, including some high-quality prosciutto and fresh green peas. I carefully followed Maria's instructions, stirring the rice constantly and adding in the ingredients at just the right moment.

The first time I made the risotto, it turned out beautifully. The rice was perfectly cooked, and the flavors were spot on. I couldn't believe that I had managed to recreate Maria's dish so successfully. From that moment on, Prosciutto and Green Pea Risotto became a staple in my cooking repertoire.

Over the years, I have made this dish countless times for family and friends. Each time, it never fails to impress. I have shared the recipe with anyone who asks, always encouraging them to try their hand at making it themselves. There's something so satisfying about creating a dish that brings people together and leaves them wanting more.

As I think back on all the recipes I have learned over the years, Prosciutto and Green Pea Risotto holds a special place in my heart. It reminds me of the time I spent in Italy with Maria, of the warm summer evenings spent in her kitchen, and of the delicious meals we shared together. It's a recipe that has brought joy and comfort to so many people, and I am grateful to have learned it from such a dear friend.

So, the next time you're looking for a dish that is both comforting and elegant, why not give Prosciutto and Green Pea Risotto a try? I promise you won't be disappointed. Bon appétit!