Risotto with Prosciutto and Fresh Peas
Cooking Time: 30 minutes
Serving: 4 servings
4 to 5 cups homemade chicken stock or canned reduced sodium, reduced fat broth
2 tablespoons extra-virgin olive oil
1 leek, white part only, well rinsed and finely chopped
1 cup Carnaroli or Arborio rice
1½ ounces thinly sliced prosciutto, diced
¾ cup dry white wine
1 cup young, tender shelled peas
½ cup grated Parmesan cheese, preferably Parmigiano Reggiano
Extra-virgin olive oil for drizzling
Pour the stock or broth into a saucepan and place over medium heat. Bring to a simmer and adjust the heat to keep the liquid at a very gentle simmer throughout the making of the risotto.
In a heavy 4-quart saucepan over medium heat, warm the 2 tablespoons olive oil. Add the leek and sauté until translucent, about 4 minutes. Add the rice and cook, stirring often to prevent the rice from sticking to the bottom and to make sure all grains are coated with hot oil, for 3 minutes. Add the prosciutto and continue to cook until softened, about 2 minutes longer. Then add the wine and cook, stirring, until it is completely absorbed.
Add about 1½ cups of the hot stock or broth to cover the rice barely. Stir to combine the ingredients, reduce the heat, and continue to simmer gently, stirring often. As the rice absorbs the liquid, stir in more simmering liquid, ¼ cup at a time, stirring often. Continue to add the liquid, waiting until each addition is absorbed before adding more. Do not add more liquid than just enough to form a veil over the rice, and add it slowly. Never rush the process. The amount of stock or broth you will need will vary according to how the particular rice absorbs the liquid. Do not worry if you don't need all the liquid.
After about 15 minutes, add the peas. Cook for 5 minutes more, then add the cheese. Taste for texture and seasoning. The rice should be loose and free of clumps and be firm yet creamy. The balance between liquid and grain is vital: too much stock and the rice will separate; too little and the rice will be sticky.
Transfer to a warmed serving dish and drizzle a little extra-virgin olive oil over the top. Spoon into warmed shallow soup bowls to serve.
Recommended Wine Pairing:
We recommend pairing the recipe with:
Experience the exquisite taste of our Monovarietal Chardonnay. Made with 100% Chardonnay grapes, this vibrant wine boasts a youthful and fruity character. Its bright straw yellow color sets the stage for a sensory delight, as aromas of white fruits and tropical delights like mango and pineapple enchant the senses. The perfect balance with candied fruit aromas adds a touch of indulgence. With its compact and fresh mouthfeel, this wine leaves a lasting impression, and its easy-drinking nature ensures a pleasurable experience for all. Enjoy the finest D.O. Navarra has to offer.
Experience the exceptional taste of Monjardin Chardonnay Superior Reserva 2016 White Wine. Meticulously crafted from hand-picked Chardonnay grapes in Navarra, this unique vintage boasts a rich and intense flavor profile that is perfect for any memorable celebration.
Experience the exceptional and delectable Eguren Ugarte Crianza white wine. Made from a harmonious blend of sauvignon blanc and tempranillo Blanco grapes, this vegan-friendly wine boasts a perfect balance of fruitiness. Sourced from the renowned DOCa Rioja region, known for its outstanding wine production. Fall in love with this remarkable and flavorful white wine.
Recommended Extra Virgin Olive Oil:
Experience the authentic flavor of Empeltre extra virgin olive oil. Made from Catalonia's finest olives in the D.O.P Baix Ebre region, this oil embodies the gentle intensity characteristic of the Emepltre variety. Harvested in November for optimal taste.
Discover a truly exceptional and one-of-a-kind extra virgin olive oil sourced from ancient millennial trees. Created in limited quantities, these trees yield only a few bottles of this rare and precious product. Each olive is meticulously handpicked, reflecting a deep reverence for both the environment and the time-honored tradition of these millennia-old trees.