Risotto
Ingredients
- 2 cup short grain white rice 1/2 liter
- 2 quarts chicken or beef stock 2 liters
- 8 tablespoon butter 120 ml
- 2 slices prosciutto, dice
- 1 small onion, thinly slice
- salt and freshly ground pepper
- 2 cup shelled fresh peas 1/2 liter
- 1 tablespoon chopped fresh parsley 15 ml
- 1 cup freshly grated Parmesan cheese 1/4 liter
Instructions
Bring the stock to a boil and keep it simmering. Melt half of the butter in a saucepan set over medium heat; then add the prosciutto. When the ham is very hot, add the onion. When the onion is transparent, add the rice and stir the grains until they are well coated with butter. When the rice glistens, start adding the hot stock a ladleful at a time. Allow the first ladleful to be absorbed before adding the next, but do not let the rice dry out. Season with salt and pepper and, when the rice is half-done (about 10 to 12 minutes), add the peas. Continue adding the stock and continue stirring. When the rice is almost done (about 25 minutes), add the parsley and Parmesan. Just before removing the pan from the heat, add the rest of the butter. Serve immediately.