Ingredients
1 cup Arborio rice
6 oz butter, divided
1 large onion, finely chopped
4 Tbs. parsley, finely chopped
3 cups chicken broth, very hot
1 ½ cups peas
4 oz prosciutto, finely chopped
¼ ts. Salt, or to taste
¼ ts. Pepper, or to taste
1/2 cup Parmesan Cheese
Preparation
Place a large skillet over medium heat, melt 4 oz. butter, add onion and prosciutto and cook until the onion starts to turn translucent, between 8-10 minutes. Add the rice and sauté 3 to 4 minutes. Slowly start adding the stock one ladle at the time and stirring constantly. Once absorbed add some more stock. Rice should take about 20 minutes to cook. Ten minutes into this process add the peas. After 20 minutes, when done, turn of the heat and add 2 oz of butter, parsley and Parmesan cheese. Mix well; season with salt and pepper to taste. It should have a creamy consistency.
