Risotto with Lemon, Peas and Proscuitto
Smooth and easy on the palette, a great meal starter.
- 3/4 cup onion (finely chopped)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup proscuitto (fine diced)
- 1 + 1/2 cup arborio rice (not rinsed)
- 1 lemon (zest only, grated)
- 1/3 cup lemon juice
- 5 cups chicken stock
- 1/2 - 3/4 cup frozen peas
- 1/2 cup parmesan cheese
- 1 cup ricotta cheese
- salt and pepper to taste
- Parsley (optional)
Preparation time 20mins
Cooking time 55mins
In a large heavy-bottomed saucepan, wilt the onions in the butter and oil. Add the proscuitto, rice and lemon zest. Cook a few minutes stirring to coat the rice well. Add the lemon juice and stil until it's completely absorbed.
Add half the stock and reduce the heat and cook until the liquid has been absorbed by the rice. Stri occasionally with wooden spoon.
Add another ½ cup of the stock, stirring until the liquid has been absorbed. Repeat until all stock has been used. Keep cooking until rice is creamy but still al dente. Add the peas and remove from heat and stir in the cheeses. Mix well and season to taste. Sprinkle with parsley.