Where Can I Turn for Peas and Proscuitto Risotto?
When a friend is going through a hard time and they don’t live near me, my heart aches because the primary way I show love in times of sorrow is bringing food that I have carefully considered (will she like these flavors? does he have any allergies? how will this be warmed up the next day?) and then created.
Sadness hits so often unexpectedly and while there is usually little more I can do than witness someone’s pain, it feels good to pull out my sturdy cast iron skillet and get to work. This helps me feel better and find simple pleasures in the aspects of the recipe I make. My favorite parts of this recipe are the title, the lemon zest, and the chicken stock–a recipe from a dear friend.
But what to do when you can’t email risotto? How do you help loved ones going through hard times when the are near or far from you?
Where Can I Turn For Peas and Prosciutto Risotto
adapted from The Gourmet Cookbook (2005)
5 cups chicken stock
4 tablespoons unsalted butter
½ cups finely chopped onion
1 ½ Cups (10 ounces) Arborio rice
½ cup dry white wine or chicken stock
2 cups frozen baby peas, thawed
4 ounces thinly sliced prosciutto, cut into thin strips
½ teaspoon finely grated lemon zest
2/3 cup grated Parmigiano-Reggiano, plus additional for serving
Bring stock to a simmer in a medium saucepan; reduce heat, cover, and keep at a bare simmer.
Melt 2 tablespoons butter in a 3 to 4 quart heavy saucepan over moderate heat. Add onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, for 1 minute.
Add wine to rice, bring to a simmer, and continue to simmer, stirring, until it is absorbed. Add 1 cup stock and cook at a strong simmer, stirring constantly, until it is absorbed before adding more stock. Continue cooking rice until it is tender and creamy-looking, but still al dente, 18-20 minutes (there will probably be leftover stock).
Stir in peas, prosciutto, lemon zest, cheese, remaining 2 tablespoon butter, and salt and pepper to taste. If necessary, thin risotto with some of the remaining stock. Serve immediately, with additional cheese.